Tortilla Chicken Soup Recipe is chicken tortilla soup with homemade tortilla strips. If you use rotisserie chicken leftovers from last night, it is budget friendly, easy, and delicious.
Preheat the oven to 180 C 7 356 F.
Cover sheet pan with parchment paper.
Halve tortillas and slice to 1/2 inch strips.
On parchment paper, toss tortilla strips using your hands to coat evenly with oil and salt.
Bake for 12 – 15 minutes or until crisp an lightly golden. Set aside.
While strips bake, start to prepare the soup.
Heat oil over medium heat, in large pot, and add chopped chicken breasts. Cook until lightly brown. Salt to taste.
In a mug, combine tomato sauce or diced tomatoes with corn starch and add it to chicken, together with beans, sweet corn and chili powder mix.
Let your chicken tortilla soup boil slowly for 10 minutes.
Serve your soup recipe immediately and garnish with crispy tortilla strips, avocado slices and sour cream.
If any leftovers, you may keep this soup in the fridge up to 5 days.