Description
A heartwarming chicken tortilla soup rich in flavors with tender chicken, zesty toppings, and a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for topping
- Optional garnishes: avocado, cilantro, lime wedges, cheese, and sour cream
Instructions
- Heat the olive oil over medium heat in a large pot. Toss in the onion, garlic, and bell pepper, and sauté until softened, about 5 minutes.
- Add the chicken breasts and sauté for another 3-4 minutes, searing them slightly before adding in the tomatoes along with their juices.
- Pour in the chicken broth, black beans, corn, chili powder, and cumin. Give it a good stir, making sure everything’s combined.
- Bring the soup to a gentle boil. Reduce the heat and let it simmer for about 20 minutes or until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the pot. Stir everything to combine and adjust seasoning as needed.
- Let the flavors mingle in the pot for an extra 5 minutes before serving.
Notes
This soup tastes even better the next day, and you can use rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken soup, tortilla soup, comfort food, Mexican cuisine, cozy recipes