Description
A comforting and flavorful Chicken Tortilla Soup that is easy to make and perfect for any day of the week. This soup is packed with tender shredded chicken, black beans, corn, and a blend of spices for a delicious Mexican-inspired dish.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- crispy tortilla strips
- shredded cheese
- avocado
- sour cream
- jalapeños
- lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until soft.
- Stir in garlic, cumin, chili powder, and smoked paprika, and cook for 1 minute until fragrant.
- Add diced tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Stir in shredded chicken and cook for 10-15 minutes to let flavors meld.
- Season with salt, pepper, and lime juice to taste.
- Stir in fresh cilantro before serving.
- Ladle into bowls and top with tortilla strips and desired toppings.
Notes
- For extra crunch, bake or fry corn tortilla strips until golden.
- You can use rotisserie chicken for a quick prep option.
