Description
A warm and filling soup mixing shredded chicken, beans, corn, tomatoes, and spices in a savory broth, garnished with tortilla strips, cilantro, and lime.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- Salt and pepper to taste
- Tortilla strips (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in garlic and bell pepper, cooking for another 2–3 minutes.
- Add cumin and chili powder, stirring for about 1 minute until fragrant.
- Pour in chicken broth, followed by shredded chicken, diced tomatoes, black beans, and corn. Stir to combine.
- Bring the soup to a boil, then reduce heat to simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.
Notes
Use cooked rotisserie chicken to save time. Toast tortilla strips in a little oil for extra crunch. Taste the soup before serving and add more salt, pepper, or lime as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, tortilla soup, easy soup, weeknight meal