Chicken Tortilla Soup
A warming and flavorful chicken tortilla soup, perfect for chilly evenings or gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado, cilantro, and lime for garnish
Instructions
- Heat the oil and sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, bell pepper, and diced carrots. Sauté for about 5 minutes until they are softened and fragrant.
- Stir in the spices: Stir in the cumin and chili powder, letting them mingle with the vegetables for an additional minute.
- Pour in the broth: Pour in the chicken broth and gently add the shredded chicken, diced tomatoes, black beans, and corn. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.
- Season to perfection: Season your soup with salt and pepper to taste.
- Serve up the comfort: Serve your warm soup hot, garnished with crispy tortilla strips, creamy avocado slices, fresh cilantro, and a squeeze of lime.
Notes
This soup can be customized with additional vegetables or proteins. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://ameliasweets.com/2026/06/20/chicken-tortilla-soup/