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Classic Chicken Tortilla Soup

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A cozy, flavorful, and quick-to-make chicken tortilla soup with a blend of shredded chicken, tomatoes, corn, and spices, topped with crunchy tortilla strips and fresh cilantro.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped (yellow or white)
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped (any color)
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth (or low-sodium broth)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 cups cooked chicken, shredded (rotisserie works great)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup black beans, drained and rinsed
  • Tortilla strips for serving (store-bought or homemade)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Sauté, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5 to 7 minutes.
  2. Add the can of diced tomatoes, 4 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon chili powder, and a pinch of salt and pepper. Stir to combine and bring the soup to a gentle boil.
  3. Lower the heat to maintain a simmer. Add 2 cups shredded cooked chicken, 1 cup corn, and 1 cup drained black beans. Simmer uncovered for 15 to 20 minutes so the flavors meld and the soup slightly thickens.
  4. Taste and adjust seasoning. Serve hot in bowls and top with tortilla strips, chopped cilantro, and lime wedges for squeezing over the soup.

Notes

For a vegetarian version, use vegetable broth and extra beans. To make it gluten-free, confirm tortilla strips and broth are labeled gluten-free.

Nutrition

Find it online: https://www.simplefamilydishes.com/classic-chicken-tortilla-soup-2/