Description
This Easy Chicken Tortilla Soup is a cozy, comforting dish filled with tender chicken, black beans, corn, and a flavorful blend of spices simmered in a seasoned tomato broth. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or a warm, comforting meal on a chilly day. Top it with your favorite garnishes for extra flavor and texture!
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked boneless, skinless chicken thighs
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper to taste
- Lime juice (optional, to taste)
- Toppings (optional, to taste): tortilla strips/chips, shredded cheese, cilantro, sour cream, avocado
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and lightly browned.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
- Stir in the chicken broth, fire-roasted diced tomatoes with their juices, black beans, corn, green chilies, ground cumin, smoked paprika, chili powder, salt, and pepper. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat and let the soup simmer, partially covered, for 20-25 minutes to allow the flavors to meld.
- Remove the chicken thighs from the pot and shred them using two forks. For a smoother soup with a thicker broth, use an immersion blender to purée the soup (leave it a little chunky if you prefer).
- Add the shredded chicken back into the soup and stir well. Optionally, squeeze some fresh lime juice into the soup for an added burst of flavor. Adjust the seasoning with salt and pepper as needed.
- Serve the soup hot, topped with tortilla strips, shredded cheese, cilantro, sour cream, and avocado if desired.
Notes
- For added heat, consider adding some chopped jalapeños or a dash of hot sauce.
- To make the soup even heartier, serve it with a side of crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 85mg
