Description
A hearty and flavorful Chicken Tortilla Soup made with tender shredded chicken, smoky spices, beans, and corn. Perfect for a comforting dinner or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
4 cups chicken broth
2 boneless, skinless chicken breasts
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Tortilla strips or chips, for serving
Optional toppings: shredded cheese, avocado, sour cream, lime wedges
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
3. Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute to release flavors.
4. Add diced tomatoes, black beans, corn, and chicken broth. Stir well.
5. Season with salt and pepper. Place chicken breasts into the pot.
6. Bring to a boil, then reduce heat and simmer for 20 minutes, until chicken is fully cooked.
7. Remove chicken, shred with two forks, and return to the soup.
8. Stir in lime juice and cilantro. Adjust seasoning if needed.
9. Serve hot with tortilla strips and toppings.
Notes
Swap chicken breasts with thighs for extra tenderness.
Use fire-roasted tomatoes for a smoky kick.
Make ahead and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg