Description
A heartwarming chicken tortilla soup that combines savory spices, tender chicken, and vibrant toppings, perfect for any occasion.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips, avocado, cilantro, lime wedges, and cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3 minutes until translucent. Then, toss in the minced garlic and stir for an additional minute until fragrant.
- Add the chicken to the pot, cooking for about 5 minutes until it’s no longer pink on the outside.
- Stir in the canned diced tomatoes along with their juices, followed by the chicken broth.
- Sprinkle in the chili powder, cumin, salt, and pepper. Mix well while the broth begins to bubble gently.
- Stir in the black beans and corn, letting everything simmer for another 10 minutes.
- Once the chicken is fully cooked, remove it from the pot. Use two forks to shred it into bite-sized pieces, then return it to the pot.
- Ladle the soup into bowls and add your favorite toppings such as tortilla strips, avocado, cilantro, lime, and cheese.
Notes
Feel free to use Greek yogurt instead of sour cream for a lighter option, or swap in ground turkey for chicken to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: soup, chicken, tortilla, Mexican cuisine, comfort food