Description
Warm and inviting, this Chicken Tortilla Soup is a vibrant blend of tender chicken, zesty tomatoes, and colorful toppings that create a comforting bowl of flavor. Perfect for chilly evenings or casual gatherings, this easy-to-make soup is sure to please everyone at the table. Customize it with your favorite toppings for an extra burst of delight.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 (14.5 oz) cans diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup tortilla chips (for topping)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Gather and prepare all ingredients by chopping onions and mincing garlic.
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (3-5 minutes).
- Add chicken breasts, diced tomatoes, and chicken broth. Bring to a gentle boil, then reduce heat to simmer for 20 minutes.
- Remove chicken from the pot and shred using two forks; return shredded chicken to the pot along with black beans and corn. Simmer for an additional 10 minutes.
- Squeeze lime juice into the soup before serving. Ladle into bowls and top with tortilla chips and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg