Description
This easy chicken tortilla soup comes together in just 30 minutes and is packed with bold, comforting flavors. It’s made with shredded chicken, black beans, corn, tomatoes, and a zesty broth, then topped with crispy tortilla strips, avocado, cheese, and fresh cilantro. Perfect for a cozy weeknight dinner or a quick lunch!
Ingredients
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1 tablespoon olive oil
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1 small yellow onion, diced
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1 (10 oz) can diced tomatoes with green chilies (like Rotel)
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1 (15 oz) can black beans, drained and rinsed
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1 cup frozen or canned corn
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4 cups low-sodium chicken broth
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2 cups cooked shredded chicken (rotisserie works great)
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Juice of 1 lime
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Corn tortilla strips or chips (for topping)
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Optional toppings: diced avocado, shredded cheese, sour cream, chopped cilantro, jalapeño slices
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes, until softened.
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Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute.
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Add diced tomatoes, black beans, corn, and chicken broth. Bring to a boil.
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Reduce heat and stir in shredded chicken. Simmer for 10–15 minutes to let the flavors combine.
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Squeeze in lime juice and stir.
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Serve hot with tortilla strips and your favorite toppings like avocado, cheese, sour cream, and cilantro.
Notes
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To make this soup spicier, add a diced jalapeño with the onions or use hot Rotel.
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You can also use raw chicken breasts: simmer in the soup until fully cooked, then shred.
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For a thicker soup, mash some of the beans before adding.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg