This Cheesy Chicken Lime Tortilla Soup is loaded with goodness! Homemade crispy tortilla strips, shredded chicken, veggies, the works! It’s tasty and is the perfect soup for a weeknight dinner.
Preheat oven to 400. Add 2 large chicken breasts to a baking dish and cover with spices and oil. Use your hands to rub it in to make sure they are evenly covered. Place in oven and bake for 25-30 minutes or until done and cooked internally at 165 degrees F.
While the chicken is baking, begin the soup!
Dice the yellow onion as well as the jalapeño. Add a splash of oil to a large pot and let it get hot on medium heat. Add in the onion and jalapeño once hot. Let cook for 3-4 minutes then add in the garlic and let cook for 1-2 minutes, stirring around occasionally.
Add the spices for the soup next and stir them in, making sure they coat the veggies.
Next, add the canned ingredients, make sure to drain them if applicable. Add in the crushed tomatoes, diced tomatoes, black beans and corn. Mix. Lastly, add in the chicken broth. Stir to combine.
Let the soup come to a boil and then reduce the heat to simmering as the chicken continues to cook.
When the chicken has about 5-10 minutes left, start the tortilla strips. Add 1/2 cup of olive oil to a pan and let it get hot. Slice the corn tortillas into thin strips.
Add the tortilla strips in batches, never overcrowding the pan and cook for 1 minute per side or until they get golden brown.
Once done, place them on a paper towel lined plate and then sprinkle with salt while they are still hot.
Once the chicken is done baking, shred it with two forks and add it to the soup. Add in the freshly shredded monterey jack cheese as well.
Add in the juice of one (or two) limes to the soup. Lastly, add in about half of the cooked tortilla strips. Mix and combine. Taste and adjust seasoning if needed.
Serve in bowls and garnish with the remaining half of the tortilla strips, avocado, cilantro, jalapeno, extra cheese etc. Enjoy!