Description
This Chicken Tortilla Soup is a comforting and flavorful dish that is perfect for a cozy meal. It’s loaded with tender shredded chicken, black beans, corn, and a blend of spices, topped with crispy tortilla strips and your favorite toppings. Easy to make and perfect for a chilly day!
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked shredded chicken
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and pepper to taste
Tortilla Strips:
- 4 corn tortillas, cut into strips
- vegetable oil for frying
Optional Toppings:
- diced avocado
- shredded cheddar cheese
- sour cream
- extra cilantro
- lime wedges
Instructions
- Soup: Heat olive oil in a large pot, sauté onion, garlic, and jalapeño. Add cumin, chili powder, broth, tomatoes, beans, corn, and chicken. Simmer, then stir in cilantro and lime juice. Season with salt and pepper.
- Tortilla Strips: Fry tortilla strips in vegetable oil until crispy. Drain on paper towels and sprinkle with salt.
- Serve: Ladle soup into bowls, top with tortilla strips and desired toppings.
Notes
- Use leftover or rotisserie chicken for convenience.
- For extra spice, keep jalapeño seeds or add cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 65mg
