Classic Chicken Tortilla Soup

Classic Chicken Tortilla Soup

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: Paleo

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Tortilla strips for serving
  • Chopped cilantro for garnish
  • Lime wedges for serving
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Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
  2. Add the chicken breasts and cook until browned on both sides.
  3. Pour in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
  4. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes.
  5. Remove the chicken, shred it, and return it to the pot.
  6. Serve hot, topped with tortilla strips, cilantro, and lime wedges.

Notes

  1. For a vegetarian version, substitute the chicken for extra beans or cubed sweet potato. Use rotisserie chicken for quicker prep.