Classic Chicken Tortilla Soup
A warm and flavorful chicken tortilla soup featuring tender shredded chicken, zesty spices, and vibrant toppings, perfect for weeknight dinners.
Ingredients
Main ingredients
- 2 pieces cooked chicken breasts, shredded Use rotisserie chicken for quicker prep.
- 4 cups chicken broth
- 1 can black beans, rinsed and drained Can substitute with pinto beans.
- 1 can corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust for spice preference.
- to taste Salt and pepper Season generously.
- as needed Tortilla strips for garnish
- as needed Fresh cilantro for garnish
- as needed Lime wedges for serving
Instructions
Preparation
- In a large pot, heat some oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant – about 2-3 minutes.
- Stir in shredded chicken, chicken broth, black beans, corn, diced tomatoes, cumin, and chili powder. Season generously with salt and pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes. This allows all those gorgeous flavors to meld together.
- Serve the soup hot, garnished generously with tortilla strips, fresh cilantro, and lime wedges.
Notes
For creative twists, consider adding different beans or vegetables. Storage: Cool before transferring to an airtight container; refrigerator for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.