Easy Chicken Tortilla Soup Recipe

Easy Chicken Tortilla Soup Recipe

from thekitchengirl.com
35 min
8 servings

The best chicken tortilla soup is family-approved many times over and made with shredded chicken, tomatoes, black beans, corn, and crispy tortilla strips.

Ingredients

  • 1 tablespoon Olive Oil
  • 1/2 large Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Chili Powder (not chile powder)
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 (15-ounce can) Fire Roasted Tomatoes (keep juice)
  • 1 (15-ounce can) Black Beans (drained and rinsed)
  • 1 cup Corn (fresh or frozen)
  • 4 cups Chicken Broth (or more as needed to adjust consistency)
  • 4 cups Cooked Shredded Chicken
  • fresh cilantro, lime, jalapenos, cheese, Cotija cheese, or *crispy tortilla strips

Directions

  1. 1

    Heat OLIVE OIL in soup pot on medium high heat.

  2. 2

    Add ONIONS and GARLIC. Saute until tender, stirring as needed.

  3. 3

    Stir in CHILI POWDER, CUMIN, SALT, and PEPPER. Saute a few minutes until toasted, stirring as needed.

  4. 4

    Add TOMATOES (with juice), BLACK BEANS, CORN, and CHICKEN BROTH.

  5. 5

    Increase heat and bring soup just to a boil. Reduce heat and simmer for 10 to 15 minutes.

  6. 6

    Stir in COOKED SHREDDED CHICKEN and continue heating for a few minutes until warmed through.

  7. 7

    Serve warm with tortilla chips and other Mexican toppings.Note: Homemade tortilla strips are in the recipe footnotes.

  8. 8

    To store, cool completely and refrigerate in an airtight storage container up to 5 days or freeze up to 90 days.

Easy Chicken Tortilla Soup Recipe | Only Recipes