Description
A vibrant and hearty Mexican-inspired soup packed with tender chicken, savory broth, and colorful vegetables, topped with crispy tortilla strips.
Ingredients
- 2 cups cooked chicken, shredded
- 1 medium onion, diced
- 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 (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, diced
- Cilantro, chopped
- Lime wedges
Instructions
- Sauté the onion and garlic in a large pot with a touch of oil over medium heat until softened, about 5 minutes.
- Combine the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat to simmer.
- Add the shredded chicken to the pot and let it simmer for about 10-15 minutes to meld the flavors.
- Prepare the tortilla strips in a separate pan by lightly frying them until crispy.
- Serve the soup hot, topped with tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime.
Notes
This soup is easily adjustable based on personal preferences; make it spicy or cheesy as desired. Store in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican