Description
A warm and flavorful chicken tortilla soup, perfect for chilly days and busy weeknights.
Ingredients
- 2 cups Cooked Shredded Chicken
- 4 cups Low-sodium Chicken Broth
- 1 can (14.5 oz) Canned Diced Tomatoes (fire-roasted preferred)
- 1 can (15 oz) Black Beans (canned, rinsed and drained)
- 1 cup Corn (frozen or canned, drained)
- 1 Yellow or White Onion (minced)
- 3 Fresh Garlic Cloves (minced)
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- Salt and Black Pepper, to taste
- Juice of 1 Fresh Lime
- Tortilla Strips for serving
- 1 Avocado (diced or sliced)
- Fresh Cilantro for garnish
- Shredded Cheese (cheddar or Monterey Jack) for serving
- Sour Cream or Plain Greek Yogurt for serving
Instructions
- Prep your ingredients: Mince the onion and garlic, shred the cooked chicken, and have the black beans and corn at the ready.
- Sauté the aromatics: In a large pot over medium heat, add olive oil. Add minced onion and cook until translucent, about 5-7 minutes. Stir in minced garlic for an additional minute.
- Toast the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir for 30 seconds to a minute until fragrant.
- Add liquids and solids: Pour in chicken broth, scraping up any browned bits, then stir in canned diced tomatoes, black beans, and corn.
- Simmer and add chicken: Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes. Stir in shredded chicken.
- Finish with freshness: Remove from heat, squeeze in the lime juice, and adjust seasonings with salt or spices.
- Serve and garnish: Ladle the soup into bowls and customize with tortilla strips, diced avocado, cilantro, shredded cheese, and sour cream.
Notes
For a creamier soup, blend a portion before adding the chicken back in. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican