Description
This Chicken Tortilla Soup is a hearty and flavorful Mexican-inspired dish, perfect for a cozy meal. Loaded with tender shredded chicken, black beans, corn, and a blend of spices, it offers a delicious balance of savory and tangy flavors, topped with crispy tortilla strips and fresh garnishes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
Garnishes
- Tortilla strips
- Avocado
- Cilantro
- Sour cream
- Lime wedges
- Shredded cheese
Instructions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add chopped onion, garlic, and jalapeño (if using) and cook for about 5 minutes until softened and fragrant.
- Cook the Chicken: Add the chicken breasts to the pot, then add black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup gently simmer for about 25 minutes, or until the chicken is fully cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well to incorporate.
- Add Lime Juice: Stir in the fresh lime juice to brighten the flavors and add a zesty finish.
- Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, sliced avocado, fresh cilantro, a dollop of sour cream, shredded cheese, and lime wedges for squeezing.
Notes
- For extra heat, keep the jalapeño seeds or add more jalapeños.
- You can use rotisserie chicken instead of cooking the chicken breasts in the soup to save time.
- Customize garnishes to your liking, such as adding diced onions, shredded lettuce, or hot sauce.
- To make it dairy-free, omit the sour cream and shredded cheese garnishes.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
