Description
A hearty and flavorful Mexican-inspired soup made with tender chicken, vegetables, and spices, topped with crispy tortilla strips.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked, shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Crispy tortilla strips for topping
- Optional toppings: diced avocado, shredded cheese, sour cream, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes with green chilies. Bring to a boil.
- Add black beans, corn, and shredded chicken. Reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste. Stir in lime juice and chopped cilantro.
- Ladle soup into bowls and top with crispy tortilla strips and desired toppings.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Add more broth if you prefer a thinner soup.
- Adjust spice levels by increasing or reducing chili powder.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg