Description
A comforting and hearty chicken tortilla soup, perfect for cooler months and family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked and shredded chicken
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, cilantro, lime for topping
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the chopped onions, minced garlic, and diced bell pepper, carrots, and celery. Sauté for about 5-7 minutes until soft.
- Stir in the cumin and chili powder, cooking for another minute.
- Pour in the chicken broth, shredded chicken, diced tomatoes, black beans, and corn. Raise the heat to boil, then reduce to simmer for 20 minutes.
- Season with salt and pepper to taste.
- Top with crispy tortilla strips, avocado, cilantro, and a squeeze of lime before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, comforting soup, quick dinner, family meal, Mexican soup