Description
Warm up with a bowl of this soul-soothing Chicken Tortilla Soup. It’s hearty, zesty, and layered with Tex-Mex goodness — tender chicken, fire-roasted tomatoes, smoky spices, and crunchy tortilla strips. Whether you need comfort food or a quick weeknight dinner, this soup delivers every time.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 (14.5 oz) can fire-roasted diced tomatoes
1 (10 oz) can diced tomatoes with green chilies (Rotel)
4 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
2 cups shredded cooked chicken
Juice of 1 lime
Salt and pepper to taste
For Topping:
Crispy tortilla strips or crushed tortilla chips
Avocado slices
Shredded cheese
Sour cream
Fresh cilantro
Lime wedges
Instructions
Sauté Veggies: In a large pot, heat olive oil over medium heat. Add onions and cook until soft, then stir in garlic and spices.
Build the Soup: Add tomatoes, broth, black beans, corn, and chicken. Bring to a simmer and cook for 15–20 minutes to blend flavors.
Finish with Lime: Stir in lime juice and adjust seasoning with salt and pepper.
Serve: Ladle into bowls and top with tortilla strips, avocado, cheese, and a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310 / Serving
- Fat: 10g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 8g / Serving
- Protein: 25g / Serving