Description
A warm, comforting chicken tortilla soup made with fire-roasted tomatoes, black beans, corn, and flavorful spices. Easy to prepare and customizable with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 (13.5 ounce) cans fire-roasted diced tomatoes with juices
- 1 pound uncooked chicken thighs (boneless, skinless)
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt & pepper, to taste
- Lime juice, optional, to taste
- Toppings (optional, to taste): tortilla strips or chips, shredded cheese, cilantro, sour cream, avocado
Instructions
1. Add the oil to a large soup pot and sauté the onion over medium heat until lightly browned, about 5–7 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add in the remaining ingredients except for salt, pepper, and lime juice, and increase the heat to high.
4. Once the soup is boiling, reduce the heat and simmer, with the lid slightly open, for 20–25 minutes.
5. Take the chicken out and shred it with two forks.
6. If you prefer a smoother soup with a thicker broth, use an immersion blender to purée the soup before adding the chicken back in. You can leave some of it chunky.
7. Add a good squeeze of fresh lime juice to the soup prior to serving, if desired.
8. Season with salt and pepper as needed.
9. Serve and top each bowl as desired.
Notes
This soup will work great with up to 1.5 pounds of chicken.
You can use chicken breasts if you prefer, but chicken thighs have more flavor and tend not to dry out as fast. Be careful not to overcook chicken breasts.
Store-bought tortilla strips are convenient, but you can make homemade ones by cutting corn tortillas into strips and frying them in half an inch of hot oil (350°F) until lightly browned.
This soup freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
Keywords: chicken tortilla soup, easy chicken soup, stovetop soup