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Chicken Tortilla Soup

Chicken Tortilla Soup
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Bold, comforting soup with shredded chicken, beans, corn, and warm spices in tomato-lime broth. Ready in 45 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • Crispy tortilla strips or crushed tortilla chips
  • Sliced avocado
  • Shredded cheese
  • Sour cream or Greek yogurt
  • Extra cilantro and lime wedges

Instructions

  1. Heat olive oil in large pot over medium heat. Add onions and cook 4-5 minutes until soft. Stir in garlic, cumin, chili powder, paprika, and oregano. Cook 1 minute until fragrant.
  2. Stir in diced tomatoes, black beans, corn, and chicken broth. Bring to gentle boil over medium-high heat.
  3. Add shredded chicken. Reduce heat to medium-low and simmer uncovered 15-20 minutes so flavors blend.
  4. Remove from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper.
  5. Ladle soup into bowls. Top with crispy tortilla strips, avocado, cheese, sour cream, extra cilantro, and lime wedges.

Notes

  • Use rotisserie chicken for fast preparation. Just shred and add to soup.
  • Toast tortilla strips in oven or pan until golden for extra crunch. Season with salt or chili powder.
  • Add lime juice at end to keep flavor bright and fresh.
  • Store tortilla strips separately when meal prepping to maintain crispiness.

Nutrition

Find it online: https://www.benefitiany.com/chicken-tortilla-soup-recipe/