Description
A comforting and flavorful Chicken Tortilla Soup packed with shredded chicken, vibrant vegetables, and zesty spices, topped with crispy tortilla strips and fresh cilantro.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Heat a little oil in a large pot over medium heat. Add the chopped onion, minced garlic, and optional chopped jalapeño. Sauté until the onion becomes soft and translucent, approximately 3-4 minutes.
- Stir in the shredded chicken, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix everything well to combine the flavors.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
- Ladle the hot soup into bowls and top with crispy tortilla strips, a sprinkle of fresh cilantro, and a squeeze of lime.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Use a rotisserie chicken for effortless cooking and adjust the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg