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Easy Chicken Tortilla Soup

A heartwarming dish made with tender chicken, black beans, corn, and topped with crispy tortilla strips for a delightful crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, cooked and shredded
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • as needed Tortilla strips for topping
  • for garnish Avocado and cilantro

Method
 

Preparation
  1. Begin by cooking your chicken breast. You can use leftovers, or boil them in water for about 20 minutes until cooked through, then shred. Dice your onion and mince the garlic.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Next, add the minced garlic, cumin, and chili powder, cooking for an extra minute until fragrant.
  3. Stir in the shredded chicken, black beans, corn, diced tomatoes, and chicken broth. Bring the mixture to a gentle simmer.
  4. Add salt and pepper to taste, letting the soup simmer for about 10-15 minutes to meld the flavors together.
  5. When ready, ladle the soup into bowls and top with crispy tortilla strips, creamy avocado, and fresh cilantro.

Notes

If you prefer, you can use rotisserie chicken instead of boiling and shredding your chicken breast. Don’t rush the sautéing process and avoid overcooking the chicken.