Description
This Chicken Tortilla Soup is the ultimate comfort food, featuring a vibrant blend of zesty Mexican-inspired flavors. Packed with tender shredded chicken, hearty black beans, and fire-roasted tomatoes, this one-pot wonder is perfect for busy weeknights. It is a quick, family-friendly meal that develops even deeper, more complex flavors when stored and reheated for the next day. Simple, wholesome, and incredibly satisfying, it is sure to become a staple in your home kitchen.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
1 can (15 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
Salt and pepper to taste
For topping: Tortilla strips, fresh cilantro, lime wedges, avocado slices
Instructions
Heat olive oil in a large Dutch oven or pot over medium heat.
Add the diced onion and cook for 5 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cumin, chili powder, and smoked paprika, cooking for 30 seconds to toast.
Add the chicken breasts, broth, tomatoes, and beans, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through.
Remove chicken breasts and shred with two forks, then return meat to the pot.
Add the corn and simmer for 5 more minutes.
Taste and adjust seasoning with salt and pepper, then serve with desired toppings.
Notes
Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors often improve after sitting overnight.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg