Description
A warm and flavorful chicken tortilla soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup tortilla strips
- Fresh cilantro, for garnish
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the chicken broth, diced tomatoes, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and heat through.
- Serve hot, topped with tortilla strips and cilantro.
Notes
- You can add avocado for extra flavor.
- Adjust spices to your preference.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Chicken Tortilla Soup, Chicken Soup, Mexican Soup