Chicken Tortilla Soup
This substantial Mexican-inspired Chicken Tortilla Soup takes only 30 minutes to make. A great choice for a busy weeknight!
Servings: 6 servings
Calories: 231kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 cups reduced-sodium chicken broth or more as needed to reach desired consistency (I used 3 cups)
- 28 ounces canned crushed tomatoes
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned corn drained or 1 ½ cups frozen corn
- 7 ounces canned diced green chiles
- 2 ½ cups shredded rotisserie chicken
- ¼ cup chopped fresh cilantro
Optional Toppings:
- Crushed tortilla chips, sliced olives, sliced green onions, diced fresh tomatoes, diced avocado, shredded cheese, cilantro
Instructions
- Heat the olive oil in a medium sauté pan over MEDIUM-HIGH heat. Add the diced onion and sauté for 4 to 5 minutes, or until the onion is translucent. Stir in the minced garlic and continue sautéing for 1 minute. Add the chili powder, cumin, salt, and pepper, and cook for another 2 minutes.
- Add the chicken broth and tomatoes and bring to a boil over MEDIUM heat. Reduce the heat a bit and simmer for 10 minutes.
- Add the beans, corn, green chiles, chicken, and cilantro. Simmer for an additional 10 minutes.
- Lade the soup into bowls and top with a handful of crushed tortilla chips and any of the optional toppings.
Nutrition
Calories: 231kcal | Carbohydrates: 40g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 827mg | Fiber: 10g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 4mg