Description
Warm, hearty, and full of flavor, Easy Chicken Tortilla Soup is perfect for cozy nights in or casual gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, for serving
- Avocado, lime, and cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
- Add the chicken breasts, diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20-25 minutes until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, stir, and let it cook for an additional minute or two.
- Serve hot, garnished with tortilla chips, diced avocado, lime, and cilantro.
Notes
For added flavor, consider roasting your vegetables. You can make this soup vegetarian by replacing chicken with chickpeas or tofu.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg