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–+ servings
savory chicken tortilla soup

Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (15-ounce) can corn drained
  • 2 cups cooked chicken shredded
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 cup tortilla chips crushed
  • 1 avocado diced
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, sauté until onions are translucent.
  • Stir in cumin, chili powder, paprika, and cayenne pepper for 1 minute.
  • Add diced tomatoes and chicken broth, bring to a simmer.
  • Stir in black beans, corn, and cooked chicken.
  • Simmer for 15 minutes, allowing flavors to meld.
  • Stir in cilantro and lime juice, season with salt and pepper.
  • Let the soup rest for 5 minutes before serving.
  • Serve hot, garnished with tortilla chips, avocado, and cheese.

Notes

For a spicier soup, increase the cayenne pepper or add a diced jalapeño. Using homemade chicken broth will enhance the flavor of the soup. If you prefer a thicker soup, mash some of the beans before adding them to the pot. Adjust seasonings to your taste and feel free to add other toppings like sour cream or sliced green onions for added flavor.
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