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Chicken Tortilla Soup

A close-up of a white bowl filled with zesty chicken tortilla soup, topped with sour cream, tortilla strips, cilantro, and a lime wedge.
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A zesty and wholesome chicken tortilla soup with a spiced tomato broth, tender chicken, and a variety of toppings for a customizable meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 2 cups shredded cooked chicken
  • Salt and pepper to taste
  • For serving: tortilla strips, shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes and chicken broth. Bring to a simmer.
  4. Add black beans and corn. Cook for 10 minutes to allow flavors to meld.
  5. Stir in shredded chicken and heat through, about 5 minutes.
  6. Season with salt and pepper to taste.
  7. Ladle soup into bowls and serve with your favorite toppings.

Notes

  • For crispy tortilla strips, you can bake or fry corn tortillas cut into strips until golden and crisp.
  • Adjust cayenne pepper for your desired level of spice.
  • This soup is also delicious with pinto beans or kidney beans.

Nutrition

Find it online: https://kitchenslang.com/chicken-tortilla-soup-recipe/