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Chicken Tortilla Soup
Warm up with this easy and hearty Chicken Tortilla Soup. Packed with flavors and topped as you like, it's a meal in a bowl!
Course
Soup
Cuisine
Mexican
Keyword
black beans, chicken breast, corn kernel
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Calories
981
kcal
Author
Corrie
Ingredients
2
chicken breasts
5
corn tortillas
cut into strips
1
can
15 ounces diced tomatoes
1
can
15 ounces black beans, drained and rinsed
1
cup
of corn kernels
1
onion
chopped
2
cloves
garlic
minced
1
teaspoon
chili powder
1
teaspoon
cumin
Salt and pepper to taste
6
cups
chicken broth
1
lime
Optional toppings: avocado
cilantro, cheese, sour cream
Instructions
In a large pot, add the chicken, onion, garlic, chili powder, cumin, salt, pepper, and chicken broth. Bring to a boil.
Reduce the heat and let it simmer for about 20-30 minutes until the chicken is cooked.
Remove the chicken, shred it, and return it to the pot.
Add the diced tomatoes, black beans, corn, and tortillas. Let it simmer for an additional 15 minutes.
Squeeze the juice of one lime into the soup. Adjust the seasoning if necessary.
Serve hot with your preferred toppings.
Notes
Don't rush the cooking process. Slow and steady is the key to a flavorful soup.
If using chicken thighs, adjust the cooking time as they may take a bit longer to cook than breasts.
If you prefer a thicker soup, you can blend a portion of it and then add it back to the pot.
Adjust the spices to your taste. If you like it spicy, add a little more chili powder or cayenne pepper.
Feel free to customize the toppings to your liking. You can add cheese, sour cream, avocado, cilantro, or anything you like.
Nutrition
Calories:
981
kcal
|
Carbohydrates:
87
g
|
Protein:
115
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
317
mg
|
Sodium:
5857
mg
|
Potassium:
2496
mg
|
Fiber:
13
g
|
Sugar:
15
g
|
Vitamin A:
821
IU
|
Vitamin C:
35
mg
|
Calcium:
268
mg
|
Iron:
7
mg