Classic Chicken Tortilla Soup
A delightful dish filled with tender shredded chicken, hearty black beans, and sweet corn, topped with crispy tortilla strips and fresh cilantro.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
Cooking
- Add diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Add shredded chicken and let the soup simmer for 20 minutes, allowing flavors to meld.
Serving
- Serve hot, garnished with tortilla strips, fresh cilantro, and lime wedges.
Notes
For added richness, squeeze fresh lime juice into the soup before serving. Customize with extra vegetables like bell peppers or zucchini for variation. Serve with warm cornbread or quesadillas for a complete meal.