Description
A hearty and flavorful Mexican-inspired Chicken Tortilla Soup featuring shredded chicken, tomatoes, corn, black beans, and spices, topped with crispy tortilla strips for added texture and crunch. Perfect for a comforting, nutritious meal.
Ingredients
Soup Base
- 1 tablespoon oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup canned tomatoes
Main Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup corn
- 1/2 cup black beans
- Salt and pepper, to taste
Toppings
- Tortilla strips
- Optional toppings: avocado, cheese, cilantro, lime wedges
Instructions
- Sauté Aromatics: Heat the oil in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add Spices: Stir in the cumin and chili powder, cooking for about 30 seconds to release their aromas, being careful not to burn the spices.
- Simmer Soup Base: Pour in the chicken broth and canned tomatoes. Bring the mixture to a gentle simmer over medium heat.
- Add Main Ingredients: Stir in the shredded cooked chicken, corn, and black beans. Mix well to incorporate all ingredients.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 15–20 minutes to meld the flavors together.
- Season: Taste and season the soup with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls and top with crispy tortilla strips. Garnish with optional toppings such as diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime juice for extra brightness.
Notes
- Add jalapeño peppers if you prefer extra heat in your soup.
- Using rotisserie chicken can save time and add extra flavor.
- Fresh lime juice squeezed over the soup before serving enhances the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
