Description
Chicken Tortilla Soup is a warm, flavorful dish that combines tender chicken, zesty tomatoes, and vibrant spices topped with crispy tortilla strips. Perfect for chilly nights or cozy gatherings, this soup is not only easy to make but also customizable with your favorite toppings. In just one pot, you can create a satisfying meal that brings everyone together.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 3 cloves fresh garlic, minced
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 2 cups tortilla strips (store-bought or homemade)
- 1 tsp cumin
- 2 tsp chili powder
- Juice of 1 lime
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add seasoned chicken breasts and cook until golden brown on both sides (about 5-7 minutes).
- Pour in chicken broth and diced tomatoes; stir to combine.
- Add rinsed black beans and corn; simmer gently for about 15-20 minutes.
- Remove chicken, shred it using two forks, and return it to the pot.
- Stir in lime juice, cumin, and chili powder; adjust seasoning if needed.
- Serve hot with crispy tortilla strips on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg
Keywords: For a vegetarian version, substitute chicken with extra beans or veggies. Enhance the flavor with toppings such as avocado or shredded cheese. Store leftovers in an airtight container for up to three days; reheat on the stove.