Description
Chicken Tortilla Soup IV is a zesty and comforting Mexican-inspired soup made with shredded chicken, tomatoes, beans, corn, and bold spices, topped with crispy tortilla strips and fresh garnishes.
Ingredients
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked, shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- For serving:
- Crushed tortilla chips or strips
- Chopped cilantro
- Sour cream
- Shredded cheese
- Diced avocado
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, chili powder, paprika, and cayenne pepper. Stir and cook for 1 minute until fragrant.
- Stir in diced tomatoes with green chilies and chicken broth. Bring to a boil.
- Add black beans, corn, and shredded chicken. Reduce heat and simmer for 15–20 minutes to blend flavors.
- Season with salt, pepper, and lime juice to taste.
- Serve hot topped with tortilla chips or strips, cilantro, sour cream, cheese, and avocado.
Notes
- You can use rotisserie chicken for quick prep.
- Adjust spice levels to your preference by increasing or reducing chili powder and cayenne.
- This soup freezes well for make-ahead meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg