Description
This Chicken Tortilla Soup is a comforting and flavorful bowl packed with tender shredded chicken, hearty black beans, sweet corn, and zesty spices. Perfect for a cozy meal, it combines warm cumin and chili powder with fresh garnishes like avocado and cilantro to create a satisfying, nutritious soup in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Garnishes
- Tortilla strips for garnish
- Avocado, diced for garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Cook them until they become soft and fragrant, about 3-5 minutes.
- Add spices: Stir in the cumin and chili powder, cooking for about 1 minute to toast the spices and enhance their flavor.
- Add liquids and vegetables: Pour in the chicken broth, canned diced tomatoes, corn, and black beans. Stir to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes, allowing flavors to meld.
- Add shredded chicken and season: Stir in the cooked shredded chicken. Season the soup with salt and pepper to taste, heating through until the chicken is warmed.
- Serve and garnish: Ladle the hot soup into bowls and garnish with crispy tortilla strips, diced avocado, and fresh cilantro for added texture and freshness.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños when adding spices.
- Black beans can be substituted with pinto beans if desired.
- Make tortilla strips by cutting corn tortillas into thin strips and baking or frying until crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
