Description
A flavorful Mexican chicken tortilla soup packed with spices and topped with crispy tortillas.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 2 cups tortilla chips
- 1 avocado, diced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and bell pepper. Cook until soft.
- Stir in diced tomatoes, chicken broth, cooked chicken, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add corn and black beans. Cook for another 5 minutes.
- Serve hot, topped with tortilla chips, avocado, and cilantro.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust spices to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican chicken tortilla soup recipe