Description
A hearty and flavorful chicken tortilla soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup frozen corn
- Salt and black pepper to taste
- For serving: tortilla chips, shredded cheese, sour cream, chopped cilantro, sliced avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in chicken broth, shredded chicken, black beans, diced tomatoes with green chilies, and corn. Bring to a boil.
- Reduce heat and simmer for at least 15 minutes to allow flavors to meld.
- Season with salt and black pepper to taste.
- Serve hot, topped with your favorite garnishes like tortilla chips, shredded cheese, sour cream, cilantro, and avocado.
Notes
- For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño with the onions.
- You can use rotisserie chicken for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken tortilla soup, easy chicken soup, quick soup recipe, Mexican soup, comfort food