Description
A warm, hearty bowl of tortilla soup loaded with tender chicken, sweet corn, black beans, and crispy tortilla strips, finished with creamy avocado and a bright touch of lime.
Ingredients
Scale
- 2 medium boneless, skinless chicken breasts
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- 1 cup crispy tortilla strips
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat Your Equipment: Warm a large pot over medium heat.
- Combine Ingredients: Sauté onion, garlic, and jalapeño in a drizzle of oil until softened. Stir in cumin and chili powder. Add tomatoes, broth, beans, corn, and chicken.
- Prepare Your Cooking Vessel: Reduce heat to a gentle simmer, scraping any bits from the bottom.
- Assemble the Dish: Simmer for 25–30 minutes until chicken is cooked through.
- Cook to Perfection: Remove chicken, shred, and return to pot. Let sit for 5 minutes.
- Finishing Touches: Adjust salt to taste and stir in fresh lime juice and cilantro.
- Serve and Enjoy: Ladle into bowls and top with tortilla strips, avocado, and more cilantro.
Notes
- Use fire-roasted tomatoes for a smoky flavor.
- Fresh lime juice brightens the entire dish.
- Add toppings just before serving to keep them crisp.
- Soup tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
Keywords: tortilla soup, mexican soup, chicken tortilla soup, easy soup, gluten free soup