Description
A cozy and flavorful chicken tortilla soup that comes together quickly, perfect for weeknight dinners.
Ingredients
Scale
- 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
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add the chicken breasts and cook until browned on both sides.
- Pour in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Serve hot, topped with tortilla strips, cilantro, and lime wedges.
Notes
For a vegetarian version, substitute the chicken for extra beans or cubed sweet potato. Use rotisserie chicken for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, tortilla, soup, comfort food, weeknight dinner