Description
A flavorful Mexican chicken tortilla soup that warms you up.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup tortilla strips
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in chili powder, cumin, salt, and pepper.
- Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken.
- Bring to a boil, then simmer for 20 minutes.
- Serve hot, topped with tortilla strips, avocado, cilantro, and lime wedges.
Notes
- Adjust spices to your taste.
- Use rotisserie chicken for convenience.
- Store leftovers in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican chicken tortilla soup