Easy Chicken Tortilla Soup
This comforting soup combines shredded chicken, vibrant vegetables, and spices, topped with crispy tortilla strips and fresh garnishes for a delightful meal.
Ingredients
Main Ingredients
- 1 lb cooked chicken, shredded
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, cilantro, and lime for garnish
Instructions
Preparation
- In a large pot, add a splash of oil over medium heat. Once hot, add the chopped onion and cook until translucent (about 4-5 minutes). Then, add the minced garlic and sauté for another minute.
Cooking
- Sprinkle in the cumin and chili powder, stirring well to mix.
- Pour in the chicken broth, stir in the shredded chicken, and bring the mix to a gentle simmer for around 10 minutes.
- Add the drained black beans, corn, and diced tomatoes. Season with salt and pepper to taste and allow to simmer for another 5 minutes.
Serving
- Ladle the soup into bowls and top with crispy tortilla strips, fresh avocado, chopped cilantro, and a squeeze of lime juice.
Notes
For substitutions, you can use shredded beef or kidney beans. Use rotisserie chicken to save time. Be cautious with salt, especially if using pre-seasoned broth. The soup stores well for 3-4 days in the fridge or up to 3 months in the freezer.