Description
A hearty and flavorful chicken tortilla soup that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 3 cups shredded cooked chicken (or rotisserie chicken)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, chopped (optional)
- 6 cups chicken broth
- 2 cans (14 oz each) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- Juice of 1 lime
- Tortilla strips or crushed tortilla chips for topping
- A splash of olive oil
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the garlic and jalapeno for 30 seconds.
- Add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Toast the spices for about 30 seconds.
- Pour in the chicken broth and canned tomatoes. Stir well and bring to a gentle simmer.
- Add in the black beans and corn. Simmer for 10 minutes.
- Stir in the shredded chicken and simmer for another 5 minutes.
- Finish with lime juice, salt to taste, and adjust with more lime or chili powder if necessary.
Notes
- This soup is versatile; feel free to add any additional vegetables you like.
- For a spicier kick, include additional jalapenos or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg