Description
A hearty and flavorful chicken tortilla soup with smoky spices and fresh toppings.
Ingredients
- 2 cups Cooked Shredded Chicken
- 4 cups Low-sodium Chicken Broth
- 1 can (14.5 oz) Canned Diced Tomatoes (fire-roasted preferred)
- 1 can (15 oz) Black Beans (canned, rinsed and drained)
- 1 cup Corn (frozen or canned, drained)
- 1 Yellow or White Onion (minced)
- 3 Fresh Garlic Cloves (minced)
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- Salt and Black Pepper, to taste
- Juice of 1 Fresh Lime
- Olive oil (for sautéing)
- Tortilla Strips (for serving)
- 1 Avocado (diced or sliced, for serving)
- Fresh Cilantro (for serving)
- Shredded Cheese (cheddar or Monterey Jack, for serving)
- Sour Cream or Plain Greek Yogurt (for serving)
Instructions
- Prep everything: Mince the onion and garlic, shred the cooked chicken, and drain/rinse the beans and corn if needed.
- Sauté the aromatics: In a large pot over medium heat, add olive oil and sauté the minced onion until translucent (about 5–7 minutes). Add the minced garlic and cook for another minute.
- Bloom the spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir for 30 seconds to a minute until fragrant.
- Build the soup: Pour in the chicken broth, scraping up any browned bits from the pot. Add the canned tomatoes, rinsed black beans, and corn.
- Simmer and finish: Bring to a gentle boil, reduce heat, cover, and simmer for 15–20 minutes. Stir in the shredded chicken.
- Brighten and serve: Remove from heat and squeeze the juice of one fresh lime. Adjust seasonings with salt and pepper as needed. Serve in bowls with tortilla strips, diced avocado, cilantro, shredded cheese, and a dollop of sour cream or yogurt.
Notes
Use cooked shredded chicken to cut cooking time. Taste and adjust seasoning after simmering and after adding lime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern