Mexican Tortilla Soup

Ingredients

• 1 tbsp Olive oil
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tsp Cumin
• 1/2 tsp Chili powder
• 1/2 tsp Dried oregano
• 1 cup Canned diced tomatoes
• 2 cups Chicken broth
• 1 cup Cooked shredded chicken (or canned black beans)
• 2 small Tortillas
• 1/4 tsp Salt(optional)
• 1 tbsp Lime juice(optional)
• 2 tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tortillas into thin strips. Chop onion and mince garlic. Shred or measure cooked chicken (or drain and rinse beans).

2. 2

   Cook (20 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 30 seconds.

3. 3

   Add spices (cumin, chili powder, oregano) and stir for 30 seconds. Pour in diced tomatoes and chicken broth; bring to a simmer.

4. 4

   Simmer for 10–12 minutes, then stir in shredded chicken (or black beans) and simmer 3–4 minutes until heated through. Season with salt if needed.

5. 5

   Crisp tortilla strips: While the soup simmers, bake or pan-fry tortilla strips until crisp (about 5–7 minutes).

6. 6

   Serve: Ladle soup into bowls, top with crispy tortilla strips, and finish with lime juice and cilantro if using.