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Easy Chicken Tortilla Soup

A warm and comforting Easy Chicken Tortilla Soup, brimming with tender chicken, flavorful spices, and crunchy tortilla chips, topped off with fresh cilantro and zesty lime juice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded Halal-compliant
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Spices and Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Toppings
  • to taste Tortilla chips, for serving
  • 1 Lime wedges, for garnish
  • to taste Chopped cilantro, for garnish

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of oil and sauté the chopped onion until translucent, about 5 minutes.
  2. Add the minced garlic and stir for another minute until fragrant.
Cooking
  1. Pour in the chicken broth, diced tomatoes (with juices), shredded chicken, black beans, and corn. Give it a good stir.
  2. Sprinkle in the cumin, chili powder, salt, and pepper. Let the soup come to a gentle simmer, allowing all the flavors to meld together for about 15 minutes.
Serving
  1. While the soup simmers, get your toppings ready! Crush some tortilla chips and chop fresh cilantro.
  2. Ladle the warm soup into bowls, top generously with tortilla chips, a squeeze of lime, and sprinkled cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop, adding a splash of chicken broth to maintain texture.