Chicken Tortilla Soup
A comforting and hearty soup made with tender shredded chicken, black beans, corn, and seasoned broth, topped with crispy tortilla strips and fresh cilantro.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (28 oz) Includes the juice.
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for topping Can be baked or fried.
- Fresh cilantro for garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add the chopped onion and minced garlic; sauté until soft and fragrant, about 3-5 minutes.
- Stir in the shredded chicken, followed by the drained black beans and corn. Mix well.
- Pour in the diced tomatoes and add the chicken broth.
- Add chili powder and cumin, then season with salt and pepper to taste.
Cooking
- Bring the mixture to a boil over high heat. Then reduce heat and let it simmer for about 20 minutes.
Serving
- Prepare toppings while the soup simmers. Slice tortilla strips and chop cilantro.
- Taste the soup and adjust seasoning if needed. Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.
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Notes
For a thicker soup, consider adding a tablespoon of cornstarch mixed with water before simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.