Description
A hearty, flavorful soup loaded with shredded chicken, spices, corn, black beans, and crispy tortilla strips—perfect for cozy nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups cooked shredded chicken
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or crushed tortilla chips (for topping)
- Sour cream, avocado, shredded cheese (optional toppings)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, chili powder, paprika, and cayenne; cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes.
- Add black beans, corn, and shredded chicken. Stir well.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in lime juice.
- Serve hot, topped with tortilla strips, cilantro, and any desired toppings.
Notes
You can use rotisserie chicken for convenience. Adjust the spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg
Keywords: chicken tortilla soup, mexican soup, spicy soup, comfort food