Description
A quick and cozy chicken tortilla soup filled with tender chicken, sweet corn, hearty black beans, and tangy tomatoes, topped with crisp tortilla strips and fresh cilantro.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add a splash of oil, then sauté chopped onion and minced garlic until fragrant and softened, about 3–4 minutes.
- Add the chicken breasts to the pot and cook briefly until the outsides lose their raw color, about 3–4 minutes per side. Season with salt and pepper.
- Pour in the diced tomatoes (with juices), drained black beans, drained corn, chicken broth, cumin, and chili powder. Stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Remove chicken to a cutting board. Shred or chop chicken, then return it to the pot. Taste and adjust seasoning. Serve hot with tortilla strips, lime wedges, and chopped cilantro on top.
Notes
For a smokier flavor, add a pinch of smoked paprika. Use low-sodium broth to control salt levels.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg