Description
A quick and flavorful homemade chicken tortilla soup loaded with tender chicken, hearty vegetables, and classic Mexican seasonings—ready in just 30 minutes.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 1 tablespoon lime juice
- Fresh cilantro, chopped (optional, for garnish)
- Avocado slices (optional, for garnish)
- Shredded cheese (optional, for garnish)
- Tortilla strips or crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, and green chiles. Stir to combine.
- Add corn, black beans, and shredded chicken. Bring the soup to a boil.
- Reduce heat and let it simmer for 15 minutes to blend the flavors.
- Stir in lime juice and adjust seasoning if needed.
- Ladle the soup into bowls and top with tortilla strips, avocado, cheese, and cilantro as desired.
Notes
- Use rotisserie chicken to save time.
- Customize spice level by adding jalapeños or extra chili powder.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 55mg