Chicken Tortilla Soup Recipe
Chicken tortilla soup has a rich and flavorful broth packed with tender chicken, vegetables and spices with crunchy tortilla strips on top.
Servings: 6 servings
Ingredients
Soup:
- 1 small onion diced (about ¾ cup)
- 1 clove garlic minced
- 3 cups shredded chicken like from a rotisserie
- 15 ounce can of corn kernels drained
- 15 ounce can of black beans drained and rinsed
- 1 tablespoon taco seasoning
- 15 ounce can of petite diced tomatoes
- 4 ounce can mild green chiles
- 6 cups chicken broth
- 1/2 teaspoon salt more or less, according to taste
- Optional garnishes: cilantro, tortilla strips, avacado, green onions, shredded cheese, sour cream, lime wedges.
Instructions
- Heat a large pot with a tablespoon of oil. Add diced onions and cook, stirring often, until translucent and soft; about 3-4 minutes. Stir in garlic and cook 1 minute.
- Add chicken, black beans and corn to the pot. Sprinkle with taco seasoning and stir to coat.
- Pour in canned tomatoes, green chiles, and chicken broth. Bring to a boil over medium high heat, then cover, reduce heat, and simmer for 20 minutes. Taste and add salt as desired.
- Ladle the soup into bowls and top with desired garnishes, like cilantro, shredded cheese, avocado, and of course lots of tortilla chips!
Notes
*Nutritional count does not include optional garnishes.
I use my homemade Taco Seasoning, but you can use a pre-mixed from the store (I like this one). The main seasonings you want to include if you’re not using a taco seasoning blend are chili powder and cumin.
The easiest way to shred chicken is to use the meat from a rotisserie chicken, but you could also do Poached Chicken or Baked Chicken Breasts.
Nutrition
Calories: 266kcal | Carbohydrates: 19g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 1652mg | Potassium: 978mg | Fiber: 3g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 2mg
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