Description
A comforting and hearty Chicken Tortilla Soup filled with spices, tender chicken, and 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
- Fresh cilantro for garnish (optional)
- Lime juice for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic for about 2-3 minutes until the onion softens.
- Incorporate the diced tomatoes, corn, and black beans into the pot.
- Pour the chicken broth and add the shredded chicken, seasoning with chili powder, cumin, salt, and pepper.
- Bring to a gentle boil; then reduce heat and let it simmer for about 20 minutes.
- Serve the soup in bowls and top with crispy tortilla strips and optional cilantro and lime juice.
Notes
This soup can be made ahead of time and stores well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 30mg