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Saturday 19 September 2026 11:37:00 GMT
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2026-10-17 05:55:06
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🍯 CHICKEN TORTILLA SOUP Smoky tomato broth, shredded chicken, and crispy homemade tortilla strips in every spoonful. 📝 INGREDIENTS: • 1.5 lbs boneless skinless chicken breasts • 6 corn tortillas, cut into 1/4-inch strips • 1/4 cup oil for frying • 1 onion, chopped • 3 cloves garlic, minced • 1 jalapeño, seeded and diced • 1 tsp cumin • 1 tsp chili powder • 1 can (28 oz) crushed tomatoes • 4 cups chicken broth • 1 can (15 oz) black beans, drained • 1 1/2 cups corn • 2 tbsp lime juice • shredded cheese, avocado and cilantro, to top • salt and pepper • 1 tbsp olive oil 👩‍🍳 STEPS: 1) Fry the tortilla strips in batches in hot oil about 1 minute per side until crisp; drain and salt lightly. 2) Sauté the onion, garlic and jalapeño in 1 tbsp olive oil in a Dutch oven over medium heat 4-5 minutes until soft. 3) Stir in the cumin and chili powder; cook 30 seconds until fragrant. 4) Add the chicken, tomatoes, broth, beans and corn; boil, then simmer 25 minutes. 5) Lift out the chicken, shred with two forks, and return it to the pot. 6) Stir in the lime juice and simmer 5 more minutes; season with salt and pepper. 7) Ladle into bowls and crown each with tortilla strips, cheese, avocado and cilantro. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #chickentortillasoup #souprecipe #mexicanfood #tiktokrecipes #hungryshelf
🍯 CHICKEN TORTILLA SOUP Smoky tomato broth, shredded chicken, and crispy homemade tortilla strips in every spoonful. 📝 INGREDIENTS: • 1.5 lbs boneless skinless chicken breasts • 6 corn tortillas, cut into 1/4-inch strips • 1/4 cup oil for frying • 1 onion, chopped • 3 cloves garlic, minced • 1 jalapeño, seeded and diced • 1 tsp cumin • 1 tsp chili powder • 1 can (28 oz) crushed tomatoes • 4 cups chicken broth • 1 can (15 oz) black beans, drained • 1 1/2 cups corn • 2 tbsp lime juice • shredded cheese, avocado and cilantro, to top • salt and pepper • 1 tbsp olive oil 👩‍🍳 STEPS: 1) Fry the tortilla strips in batches in hot oil about 1 minute per side until crisp; drain and salt lightly. 2) Sauté the onion, garlic and jalapeño in 1 tbsp olive oil in a Dutch oven over medium heat 4-5 minutes until soft. 3) Stir in the cumin and chili powder; cook 30 seconds until fragrant. 4) Add the chicken, tomatoes, broth, beans and corn; boil, then simmer 25 minutes. 5) Lift out the chicken, shred with two forks, and return it to the pot. 6) Stir in the lime juice and simmer 5 more minutes; season with salt and pepper. 7) Ladle into bowls and crown each with tortilla strips, cheese, avocado and cilantro. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #chickentortillasoup #souprecipe #mexicanfood #tiktokrecipes #hungryshelf

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