Chicken Tortilla Soup
A warm and comforting Chicken Tortilla Soup that combines tender shredded chicken, colorful vegetables, and a blend of spices for a delightful meal.
Ingredients
For the Soup
- 2 cups cooked shredded chicken Can use rotisserie chicken.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes With juices.
- 4 cups chicken broth
- 2 teaspoons chili powder Adjust based on spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
For Serving
- to taste Tortilla strips For topping.
- to taste Fresh cilantro For garnish.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).
Cooking
- Add the shredded chicken, black beans, and corn to the pot. Stir in diced tomatoes with their juices.
- Pour in the chicken broth and mix well. Add chili powder, cumin, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let simmer for about 20 minutes, stirring occasionally to prevent sticking.
Serving
- Taste and adjust seasoning as necessary. Serve hot, topped with tortilla strips and cilantro.
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Notes
Use fresh, organic ingredients for best flavor. You can customize the spice level and toppings to suit your taste.