Chicken Tortilla Soup
A comforting and hearty Chicken Tortilla Soup featuring tender chicken, flavorful broth, and colorful veggies, topped with crispy tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, and garlic, then sauté until soft, approximately 5 minutes.
- Add Spices: Stir in the cumin and chili powder, cooking for an additional minute until fragrant.
- Combine Main Ingredients: Pour in the chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Stir well to combine.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with tortilla strips, cilantro, and lime wedges before serving.
Notes
Don’t skip the sautéing step for maximum flavor. Consider using rotisserie chicken for quicker preparation.