Description

This hearty one pot chicken tortilla soup combines tender chicken, beans, corn, and salsa in a flavorful broth topped with crispy tortilla strips and fresh lime. It’s a quick, comforting meal perfect for busy weeknights or cozy gatherings.

Ingredients

Scale

2 cups shredded cooked chicken (rotisserie or poached)

1 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 small jalapeño, diced

1 (14.5 oz) can diced tomatoes

4 cups chicken broth

1 cup salsa

1 (15 oz) can black beans, drained

1 cup corn kernels

2 tsp chili powder

1 tsp ground cumin

salt and pepper to taste

1 cup tortilla strips or chips

lime wedges for serving

optional toppings: avocado, cilantro, shredded cheese, sour cream

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, and jalapeño and sauté until fragrant.

3. Stir in chili powder and cumin and cook for 1 minute.

4. Pour in chicken broth, diced tomatoes, salsa, black beans, and corn and bring to a simmer.

5. Add shredded chicken, season with salt and pepper, and simmer for 20 minutes.

6. Taste and adjust seasoning if needed.

7. Serve hot topped with tortilla strips and lime wedges.

8. Garnish bowls with avocado, cilantro, cheese, and sour cream as desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: soup
Method: one pot
Cuisine: mexican

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5
Sodium: 800
Fat: 12
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 30
Fiber: 7
Protein: 25
Cholesterol: 60

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