Chicken Tortilla Soup
It’s a cozy, brothy soup packed with shredded chicken, tomatoes, beans, and bold southwest spices.
Servings: 8 servings
Calories: 238kcal
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 12 ounces salsa your favorite brand
- 2 cans black beans drained and rinsed
- 1 can corn
- 1 small red bell pepper chopped
- 5 cups chicken broth
- 2 cups cooked shredded chicken
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- For topping: Tortilla chips diced avocado, shredded cheese, green onion
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until soft. Stir in garlic, cumin, chili powder, paprika, and salt; cook for 1 minute more.
- Add the tomatoes, black beans, corn, red pepper, and chicken broth. Bring to a simmer and cook for 10 minutes.
- Stir in the shredded chicken and simmer for another 5 minutes, until heated through.
- Turn off the heat and add lime juice and cilantro if using.
- Ladle into bowls and top with tortilla strips, avocado, cheese, sour cream, and lime wedges.
Nutrition
Calories: 238kcal | Carbohydrates: 32g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 1461mg | Potassium: 621mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1095IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 3mg