Description
A warm and hearty Chicken Tortilla Soup filled with shredded chicken, corn, and a blend of spices, topped with crispy tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- Tortilla strips for serving
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Toss in the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion softens.
- Add in the diced tomatoes, corn, and black beans, stirring to blend everything together.
- Pour in the chicken broth and fold in the shredded chicken, seasoning with chili powder, cumin, salt, and pepper.
- Bring the pot to a gentle boil, then reduce the heat and allow it to simmer for about 20 minutes.
- Ladle the soup into bowls and top with crispy tortilla strips, garnishing with cilantro or a squeeze of lime juice if desired.
Notes
Make-ahead tips: Store in the fridge for up to three days. Flavor improves with time. Customization ideas: Add jalapeños or fresh spinach for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg