Chicken Tortilla Soup
A warm and comforting Chicken Tortilla Soup packed with shredded chicken, zesty tomatoes, and black beans, simmered in rich chicken broth. Perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed Can substitute with other beans if desired.
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth Ensure it is gluten-free if needed.
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices
- 2 teaspoons cumin
- 1 teaspoon chili powder Adjust according to taste.
- to taste Salt and pepper
Toppings
- Tortilla strips For garnishing.
- Cheese, avocado, and sour cream Optional toppings for serving.
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat.
- Sauté the diced onion and minced garlic for about 5-7 minutes, or until they become fragrant and the onion is softened.
- Toss in the shredded chicken, drained black beans, corn, diced tomatoes, and chicken broth. Stir everything together until well-combined.
Cooking
- Add in the cumin, chili powder, salt, and pepper, adjusting to your taste. Mix well.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Serve hot, garnished with crunchy tortilla strips and your choice of cheese, sliced avocado, and a dollop of sour cream.
Notes
For a thicker soup, mash some of the beans or blend part of the mixture. Add a splash of lime juice at the end to brighten the flavors.