Description
A comforting and hearty Chicken Tortilla Soup filled with vibrant vegetables, tender chicken, and topped with crispy tortilla chips, avocado, and cilantro.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado, cilantro, and lime wedges for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced bell pepper, sautéing for about 5 minutes until softened.
- Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.
- Pour in the black beans, corn, crushed tomatoes, and chicken broth, bringing the mixture to a gentle simmer.
- Stir in the shredded chicken and season with salt and pepper. Let the soup simmer for about 20 minutes.
- Ladle the hot soup into bowls and top with tortilla chips, avocado, cilantro, and lime wedges. Enjoy!
Notes
This soup tastes even better the next day. Consider making a larger batch for leftovers. You can adapt this recipe for vegetarian options by using vegetables and vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 30mg