Chicken Tortilla Soup
A flavorful and comforting Mexican chicken soup with shredded chicken, beans, corn, and spices in a tangy tomato-lime broth topped with crispy tortilla strips and fresh garnishes.
Equipment
- 1 large pot for cooking soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 4 cups chicken broth
- 2 cups shredded cooked chicken rotisserie works great
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Toppings optional: crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Extra cilantro
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat and cook diced onions until soft.
- Add minced garlic, cumin, chili powder, paprika, and oregano; cook for 1 minute, stirring.
- Stir in diced tomatoes, black beans, corn, and chicken broth; bring to a gentle boil.
- Add shredded cooked chicken, reduce heat, and simmer uncovered for 15 to 20 minutes to blend flavors.
- Stir in lime juice and chopped cilantro, then season with salt and pepper to taste.
- Ladle soup into bowls and top with crispy tortilla strips and your favorite garnishes.
Notes
- Use rotisserie chicken for easy prep.
- Customize toppings to taste.
- Store leftovers in an airtight container for up to 3 days.