Description
A comforting and flavorful Chicken Tortilla Soup featuring tender shredded chicken, black beans, corn, and diced tomatoes simmered in a spiced broth, garnished with crispy tortilla strips, avocado, cilantro, and sour cream. Perfect for a cozy meal packed with Mexican-inspired flavors.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
Main Ingredients
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
Garnishes
- Tortilla strips
- Avocado, sliced
- Cilantro, chopped
- Sour cream
- Lime wedges
- Shredded cheese (optional)
Instructions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced jalapeño if using. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Cook the Chicken: Add the chicken breasts to the pot along with black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for about 25 minutes or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts from the pot and let cool slightly. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the soup pot and stir well to combine.
- Add Lime Juice: Stir in the juice of one lime to brighten and enhance the flavors of the soup just before serving.
- Serve: Ladle the hot soup into bowls and top with crispy tortilla strips, sliced avocado, chopped cilantro, a dollop of sour cream, lime wedges, and shredded cheese if desired. Enjoy immediately.
Notes
- For extra spice, keep the jalapeño seeds when dicing or add hot sauce to taste.
- You can use pre-cooked rotisserie chicken instead of raw chicken breasts to save time; just add it in step 4.
- To make it gluten free, verify the tortilla strips and broth are certified gluten free.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a vegetarian version, omit chicken and use vegetable broth with an extra can of beans.
