Description
A hearty and flavorful chicken tortilla soup with tender chicken, vibrant corn, and robust black beans topped with 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
Instructions
- Heat your pot: Begin by pouring olive oil into a large pot over medium heat, letting it warm until it shimmers.
- Sauté the aromatics: Add the chopped onion and minced garlic. Stir them together for about 2-3 minutes until soft and translucent.
- Mix in the veggies: Add the can of diced tomatoes, drained corn, and rinsed black beans to the pot. Stir to combine.
- Create the broth: Pour in the chicken broth, introduce the shredded chicken, and sprinkle in the chili powder, cumin, salt, and pepper. Gently fold together.
- Simmer to perfection: Bring the mixture to a gentle boil, then reduce the heat. Allow to simmer for about 20 minutes.
- Serve and garnish: Ladle the hot soup into bowls and top with crispy tortilla strips. Optionally, garnish with cilantro or lime juice.
Notes
This soup tastes even better the next day! Consider making it in advance for enhanced flavor.
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: 10g
- Protein: 26g
- Cholesterol: 60mg