Chicken Tortilla Soup
A comforting and flavorful Mexican-inspired soup that combines tender chicken with vibrant vegetables and spices, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded Rotisserie chicken can be used for convenience.
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large bell pepper, diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla strips for serving Best added fresh before serving.
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- Heat some oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced bell pepper. Sauté until softened and fragrant.
Cooking
- Stir in the shredded chicken, drained corn, rinsed black beans, canned diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a gentle simmer.
- Allow it to cook for about 20 minutes, stirring occasionally to meld the flavors together.
Serving
- Serve hot, garnished with crispy tortilla strips, fresh cilantro, and a squeeze of lime.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to three months. Reheat by thawing overnight in the fridge and warming on the stove or microwave. Add toppings like avocado and cheese for extra flavor.