Description
A bold and zesty chicken tortilla soup loaded with shredded chicken, black beans, and corn in a flavorful tomato-chili broth, topped with crunchy crushed tortilla chips, creamy avocado, and fresh cilantro for a comforting and vibrant meal.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 2 cups shredded cooked chicken
- Juice of 1 lime
- Salt & pepper, to taste
Toppings
- Crushed tortilla chips
- 1 avocado, diced
- Fresh cilantro, chopped
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
- Add Spices: Stir in chili powder and cumin, cooking for another minute to release the spices’ flavors.
- Add Base Ingredients: Pour in the diced tomatoes with their juice, followed by the chicken broth. Stir to combine all ingredients well.
- Add Corn, Beans, and Chicken: Add the corn kernels, black beans, and shredded cooked chicken to the pot. Stir to evenly distribute all ingredients.
- Simmer Soup: Bring the soup to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes to meld the flavors together.
- Finish with Lime Juice: Remove the pot from heat and stir in the fresh lime juice to brighten the soup. Season with salt and pepper to taste.
- Serve and Top: Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, and chopped cilantro for added texture and flavor.
Notes
- For extra heat, add diced jalapeños when sautéing the onion and garlic.
- Use homemade or store-bought tortilla chips depending on preference for crunchiness.
- Leftover shredded chicken from a roast or rotisserie works perfectly in this soup.
- For a vegetarian version, omit the chicken and use vegetable broth.
- To make this soup ahead, prepare as instructed but leave toppings separate until serving.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
