Description
A hearty and flavorful chicken tortilla soup loaded with tender chicken, fire-roasted tomatoes, black beans, corn, and warming spices, topped with crispy tortilla strips and your favorite garnishes.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and freshly cracked black pepper to taste
- 1 (15 oz) can fire-roasted tomatoes
- 6 cups chicken stock
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 2 cooked and shredded chicken breasts
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Corn tortillas, sliced into thin strips and fried or baked until crispy (for garnish)
- Optional toppings: avocado, shredded cheese, sour cream, jalapeños, lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and jalapeño and cook for 1-2 minutes more.
- Mix in the cumin, chili powder, paprika, salt, and pepper.
- Add the fire-roasted tomatoes and chicken stock and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the black beans, corn, and shredded chicken. Simmer for another 10 minutes.
- Stir in the lime juice and chopped cilantro.
- Serve hot with crispy tortilla strips and optional toppings.
Notes
- Use rotisserie chicken for a quick shortcut.
- Adjust spice level by using more or less jalapeño.
- Soup can be stored in the fridge for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
