So flavorful and nutritious, chicken tortilla soup is mildly spicy and easy to make. With black beans, corn, tomatoes, and homemade crispy corn tortilla strips, it’s sure to please!
In a large saucepan or Dutch oven, heat oil over medium heat. Add onion, jalapeño, salt, and pepper, and cook until softened and translucent, about 4 to 5 minutes.
Make tortilla strips. Preheat oven to 350°F. Spray a rimmed baking sheet with cooking spray, avocado oil, or olive oil spray. Arrange tortilla strips in an even layer on prepared baking sheet.
Remove chicken breasts from soup and add corn.
Using two forks, shred chicken. Return to soup, continue to cook until heated through. Add water if soup seems too thick.