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 Fire Roasted Tomatoes

    15-ounce can

  • 1 Black Beans

    15-ounce can

  • 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.