Description
This easy chicken tortilla soup is packed with chicken, beans, corn, tomatoes, and Tex-Mex flavor, and it is ready in under 30 minutes.
Ingredients
- 2 tbs olive oil
- 6 garlic cloves, minced
- 1 small onion, diced
- 2 cups chicken, chopped (cooked or uncooked)
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 1 4 oz can diced green chilies
- 2 cans (15 ounces each) black beans, rinsed and drained
- 32 ounces chicken broth
- 1 cup water
- 2 tbs lime juice
- 1 package (10 ounces) frozen corn kernels
- Salt and pepper to taste
- 8 corn tortillas broken into very small pieces
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Instructions
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Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for about 3 minutes.
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Add the chicken, garlic, chili powder, and cumin. If using raw chicken, sauté until it is cooked through and reaches 165°F. If using cooked chicken, cook for another minute so it can warm through and absorb the spices.
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Add the tomatoes and their juice, beans, chicken broth, corn, green chiles, lime juice, and 1 cup of water. Season with salt and pepper.
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Bring the soup to a boil, then reduce the heat to a simmer. Add the broken corn tortillas and cook for 5 to 10 minutes, until they have softened and mostly dissolved.
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Serve immediately, or simmer over low heat for up to 30 additional minutes to give the flavors more time to blend.
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Serve with shredded cheese, tortilla strips, sliced avocado, sour cream, or your favorite toppings.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 384
- Fat: 10
- Carbohydrates: 49
- Fiber: 15
- Protein: 20