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bowl of air fryer chicken tortilla soup topped with crispy tortilla strips shredded chicken avocado sour cream and cilantro

Air Fryer Chicken Tortilla Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method

Ingredients
  

  • - 2 large boneless chicken breasts
  • - 4 flour or corn tortillas cut into strips
  • - 1 can fire roasted diced tomatoes
  • - 4 cups chicken broth
  • - 1 can black beans drained and rinsed
  • - 1 cup corn kernels
  • - 1 onion diced
  • - 4 cloves garlic minced
  • - 1 jalapeño diced
  • - 2 tsp cumin
  • - 2 tsp chili powder
  • - 1 tsp smoked paprika
  • - 1 tsp oregano
  • - Salt and pepper to taste
  • - 2 tbsp olive oil
  • For toppings:
  • - 1 avocado sliced
  • - ½ cup sour cream
  • - Fresh cilantro chopped
  • - Lime wedges
  • - Shredded Mexican cheese blend

Method
 

  1. Preheat air fryer to 400°F (200°C) for 3 minutes
  2. Season chicken with salt pepper and 1 tsp cumin
  3. Cook chicken in air fryer for 18-20 minutes until internal temp reaches 165°F
  4. Meanwhile heat olive oil in large pot over medium heat
  5. Sauté onion garlic and jalapeño for 3-4 minutes
  6. Add cumin chili powder paprika and oregano and toast for 30 seconds
  7. Add fire roasted tomatoes chicken broth black beans and corn
  8. Simmer for 15 minutes while chicken cooks
  9. Remove chicken rest for 5 minutes then shred with two forks
  10. Add shredded chicken to soup and stir to combine
  11. Cut tortillas into strips and air fry at 400°F for 5 minutes until crispy
  12. Serve soup topped with crispy tortilla strips avocado sour cream and cilantro