Description
A comforting and flavorful chicken tortilla soup loaded with tender shredded chicken, hearty black beans, sweet corn, and a rich tomato broth, finished with fresh toppings like avocado, cilantro, and crispy tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 oz) crushed tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups cooked shredded chicken
- Salt and pepper, to taste
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 cup shredded cheese
- 1 cup crispy tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic, cumin, and chili powder. Cook until fragrant.
- Pour in crushed tomatoes and chicken broth. Stir to combine.
- Add black beans, corn, and shredded chicken. Bring to a boil.
- Reduce heat and let simmer for 20 minutes.
- Season with salt, pepper, and lime juice to taste.
- Ladle soup into bowls and top with avocado, shredded cheese, tortilla strips, and cilantro.
Notes
- Use rotisserie chicken to save time.
- For a spicy kick, add jalapeños or hot sauce.
- Garnishes are best added just before serving to keep textures fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg