Description
A comforting, brothy Mexican-inspired soup with bright tomatoes, tender shredded chicken, and crispy tortilla strips.
Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, diced
- Cilantro, chopped
- Lime wedges
Instructions
- Sauté the aromatics: In a large pot, heat a touch of oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.
- Build the soup base: Stir in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat to simmer.
- Add the chicken: Once simmering, add the shredded cooked chicken and let the soup simmer for about 10–15 minutes.
- Crisp the tortilla strips: In a separate pan, lightly fry the tortilla strips until crispy.
- Serve and garnish: Serve the soup hot, topped with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime juice.
Notes
Use leftover chicken for convenience. Adjust seasonings to taste and serve with toppings to customize each bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican