Description
Loaded with bold Mexican flavors, this Chicken Tortilla Soup is the ultimate one-pot wonder. It’s hearty, wholesome, and comes together in just 30 minutes—perfect for a weeknight dinner that doesn’t skimp on taste. Warm, spicy, and satisfying, every spoonful is a fiesta!
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups chicken broth
1 (14 oz) can diced tomatoes
1 (14 oz) can black beans, drained
1 cup corn kernels (fresh, frozen, or canned)
2 cooked chicken breasts, shredded
Salt and pepper to taste
Juice of 1 lime
Tortilla strips or chips (for topping)
Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
Stir in cumin, chili powder, and paprika; cook for 1 minute.
Add chicken broth, tomatoes, black beans, corn, and shredded chicken. Bring to a simmer for 15 minutes.
Season with salt, pepper, and lime juice.
Serve hot with tortilla strips and your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 / serving
- Fat: 14g / serving
- Carbohydrates: 30g / serving
- Protein: 28g / serving