Description
A hearty and zesty Chicken Tortilla Soup packed with tender shredded chicken, black beans, corn, and diced tomatoes, seasoned with cumin and chili powder, and garnished with crispy tortilla strips and fresh avocado. Perfect for a comforting and flavorful meal ready in under an hour.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for spice)
- 2 chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Juice of 1 lime
For Garnish
- Tortilla strips
- Avocado, sliced
- Cilantro, chopped
- Sour cream
- Lime wedges
- Shredded cheese
Instructions
- Sauté the Veggies: In a soup pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced jalapeño if using, then cook for about 5 minutes until the vegetables are softened and fragrant.
- Cook the Chicken and Combine Ingredients: Add the chicken breasts to the pot along with the drained black beans, corn kernels, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for about 25 minutes, or until the chicken breasts are fully cooked and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir well to incorporate.
- Add Lime Juice: Stir in the juice of one lime to brighten the flavors and add a fresh touch to the soup.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with crispy tortilla strips, sliced avocado, chopped cilantro, a dollop of sour cream, shredded cheese, and lime wedges on the side for extra zest.
Notes
- For a spicier soup, leave the seeds in the jalapeño or add an extra one.
- You can substitute chicken breasts with thighs for a juicier texture.
- To make the tortilla strips at home, cut corn tortillas into strips and bake or fry until crispy.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
