Description
A hearty and flavorful chicken tortilla soup that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1/2 large Onion (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 can (15-ounce) Fire Roasted Tomatoes (with juice)
- 1 can (15-ounce) Black Beans (drained and rinsed)
- 1 cup Corn (fresh or frozen)
- 4 cups Chicken Broth
- 4 cups Cooked Shredded Chicken
- Optional toppings: Fresh cilantro, lime, jalapeños, cheese, or crispy tortilla strips
Instructions
- Warm 1 tablespoon of olive oil in a large soup pot over medium-high heat until it shimmers invitingly.
- Add 1/2 diced onion and 2 minced garlic cloves. Cook until tender, about 3 minutes.
- Mix in 1 teaspoon chili powder, 1/2 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Sauté for about 2 minutes.
- Pour in 1 (15-ounce) can of fire-roasted tomatoes (with juice), 1 (15-ounce) can of black beans (drained and rinsed), and 1 cup of corn. Stir well.
- Slowly add in 4 cups of chicken broth. Increase the heat and bring the soup just to a boil.
- Reduce the heat to low and let it simmer for 10 to 15 minutes.
- Stir in 4 cups of cooked shredded chicken, warming it through for about 2-3 minutes.
- Ladle the soup into bowls and top with crispy tortilla strips and your choice of fresh cilantro, lime, or cheese.
Notes
- This soup can be adjusted for consistency by adding more chicken broth.
- Feel free to add your favorite hot sauce for extra heat.
- Store leftovers in an airtight container for up to three days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 38 grams
- Fiber: 8 grams
- Protein: 24 grams
- Cholesterol: 70 mg