Description
A comforting and flavorful Chicken Tortilla Soup filled with vibrant vegetables, tender chicken, and crunchy tortilla strips, perfect for chilly evenings.
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. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 2 to 3 minutes.
- Introduce the diced tomatoes, corn, and black beans to the pot. Pour in the chicken broth.
- Add the shredded chicken and sprinkle in the chili powder and cumin. Season with salt and pepper.
- Increase the heat and bring to a gentle boil. Reduce the heat and allow the soup to simmer for 20 minutes.
- Serve hot, topped with crispy tortilla strips.
Notes
A splash of lime juice at serving time enhances the flavors even further. You can use rotisserie chicken for a quicker option.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg