Description
A comforting Chicken Tortilla Soup featuring tender shreds of chicken, bursts of corn, and black beans, perfect for cozy nights in or gatherings.
Ingredients
Scale
- 1 pound cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
- Sour cream (optional)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sauté for about 3-4 minutes until softened.
- Add the diced red bell pepper and cook for another 2-3 minutes.
- Stir in the shredded chicken, black beans, corn, diced tomatoes (with juices), chicken broth, cumin, chili powder, salt, and pepper. Mix well.
- Bring to a gentle boil then reduce heat and let it simmer for about 20 minutes.
- Serve hot, topped with tortilla chips, fresh cilantro, and sour cream if desired.
Notes
Ensure chicken is at room temperature for even cooking. Prepping veggies ahead helps streamline the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg