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chicken tortilla soup recipe

Stove Top Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 sharp knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cup chicken broth
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can black beans drained and rinsed (15 ounces)
  • 1 cup corn kernels
  • 2 cup cooked chicken shredded
  • 1 cup tortilla chips crushed
  • 1 lime juiced
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro chopped
  • 1 avocado sliced (optional)
  • 1/2 cup shredded cheese (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and cook until translucent, about 5 minutes.
  • Stir in minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
  • Pour in chicken broth and bring to a simmer.
  • Add diced tomatoes, black beans, corn, and shredded chicken to the pot.
  • Stir in crushed tortilla chips and lime juice.
  • Season with salt and pepper to taste.
  • Let the soup simmer for 20 minutes to allow flavors to meld.
  • Remove from heat and let it rest for 5 minutes.
  • Serve hot, garnished with cilantro, avocado slices, and shredded cheese if desired.

Notes

For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper when sautéing the onions. You can also use rotisserie chicken for convenience. To thicken the soup, mash some of the beans before adding them to the pot. Serve with extra tortilla chips on the side for added crunch.
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