Chicken Tortilla Soup
It's cold? Warm up with our chicken tortilla soup! This hearty recipe's perfect for chilly nights. Get the ingredients & start cooking!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 4 cups chicken broth
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 cup frozen corn
- Juice of 1 lime
- Salt and pepper to taste
- 4 corn tortillas cut into strips
- 1 tablespoon vegetable oil
- Optional toppings: shredded cheese avocado, sour cream, cilantro
Instructions
- Heat olive oil in a large pot over medium. Cook onion for 5 minutes until soft.
- Add garlic, cumin, and chili powder. Stir for 30 seconds.
- Stir in tomatoes and broth.
- Add chicken. Simmer 20-25 minutes until cooked.
- Shred chicken with forks and return to pot.
- Add beans and corn. Simmer 5-10 minutes. Season with salt and pepper.
- Stir in lime juice.
- Fry tortilla strips in vegetable oil until crispy. Drain on paper towels.
- Serve soup with tortilla strips and toppings.
Notes
Store leftovers in the fridge for 3-4 days or freeze for 3 months. Keep tortilla strips separate.