Description
This recipe makes a classic chicken tortilla soup with a blend of vegetables and spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 4 cups chicken broth
- 2 cooked chicken breasts, shredded
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Corn tortilla strips, for serving
- Fresh cilantro, chopped, for serving
- Avocado, diced, for serving
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper; cook until softened, about 5-7 minutes.
- Stir in diced tomatoes, black beans, corn, and Rotel.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, cumin, chili powder, salt, and black pepper. Stir to combine.
- Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
- Ladle soup into bowls and serve with tortilla strips, fresh cilantro, diced avocado, and lime wedges.
Notes
- Adjust spice levels to your preference by adding more chili powder or a pinch of cayenne pepper.
- For a vegetarian option, omit chicken and use vegetable broth, adding extra beans or other vegetables.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 325
- Sugar: 8g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg