Chicken Tortilla Soup
A warm and flavorful dish with a comforting blend of spices, veggies, and tender chicken, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado for garnish
- Lime for garnish
- Cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté the diced onion and minced garlic until the onion is translucent, about 3-4 minutes.
- Add the chopped bell pepper, diced carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
- Combine the diced tomatoes, chicken broth, shredded chicken, black beans, and corn to the pot. Stir to combine well.
- Season with cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 minutes.
- Serve the soup in bowls, garnished with tortilla strips, avocado, lime wedges, and chopped cilantro. Enjoy hot!
Notes
Olive oil provides flavor and helps sauté the vegetables. You can substitute it with avocado oil if desired. Feel free to use canned rotisserie chicken to save time or any cooked chicken you have on hand.