Description
This delicious chicken tortilla soup recipe is packed with vibrant flavors, hearty textures, and all the cozy goodness you crave. It’s perfect for a weeknight meal or a casual gathering, offering a delightful balance of savory, slightly spicy, and fresh notes.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained
1 cup corn
4 cups chicken broth
Tortilla strips, lime wedges, and cilantro for serving
Instructions
In a large pot, warm the olive oil over medium heat. Add the chopped onion and cook until it becomes clear, about 4 minutes.
Mix in the minced garlic, chili powder, and cumin, and cook for 1 minute until the spices smell lovely.
Place the chicken breasts into the pot along with the diced tomatoes, drained black beans, corn, and chicken broth.
Bring the soup to a boil, then lower the heat, cover, and let it gently cook for 20 minutes until the chicken is done.
Take out the chicken, shred it into small pieces with forks, and put it back into the soup.
Let the soup simmer for another 5 minutes. Serve in bowls, topped with tortilla strips, a squeeze of lime, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Mexican-inspired
Nutrition
- Calories: Approximately 350-400 (estimated)
- Fat: Approximately 10-15g (estimated)
- Carbohydrates: Approximately 25-30g (estimated)
- Protein: Approximately 30-35g (estimated)