Mexican Chicken Tortilla Soup
If you're a devotee of Mexican cuisine, then this Mexican Chicken Tortilla Soup recipe is a must-try. Packed with juicy chicken, beans, corn, and spicy flavors, this delectable soup is a hearty and flavorful dinner that's perfect for a relaxing and snug night at home.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Soup
Cuisine Mexican
Servings 6
Calories 365 kcal
- 1 pound boneless, skinless chicken breasts
- 1 onion diced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 cup frozen corn kernels
- 1 can dice tomatoes with green chilies, undrained
- 2 claves garlic, minced
- 1 teaspoon chili powder
- 4 cup chicken broth
- 1 can black beans, drained and rinsed
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and minced
- Tortilla chips, shredded cheese, sour cream, and chopped cilantro for garnish
To get started, preheat your oven to 375°F and then apply some salt and pepper to the chicken breasts before arranging them on a baking sheet.
Cook until done by baking for 20-25 minutes, then give time to cool off and utilize a fork to shred.
Increase the warmth of the olive oil within a sizable pot at a moderate level.
Put the onion, garlic, and jalapeno pepper in the pan and cook until they soften, approximately for 5 minutes.
Sprinkle the cumin and chili powder into the dish and stir regularly for a minute while cooking.
Combine the chicken broth, diced tomatoes, black beans, and corn in the pot.
Place the mixture on low heat and cook it for 15-20 minutes until it reaches a simmer.
Combine the shredded chicken and lime juice with the pot's contents, and let it cook for an extra 5 minutes.
Enhance the taste of the food by seasoning it with salt and pepper to your taste.
Give your dish a flavorful touch by topping it off with tortilla chips, sour cream, shredded cheese, and cilantro for a decorative and delicious garnish.
Keyword Mexican Chicken Tortilla Soup
