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–+ servings

Chicken Tortilla Soup

This chicken tortilla soup with tender chicken, black beans, chiles, and corn is topped with avocado and cheese for a flavorsome, quick, and easy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can 14.5 oz diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 can 4 oz diced green chiles
  • Salt and pepper to taste
  • 8 corn tortillas cut into strips or tortilla chips
  • 1 avocado diced
  • ½ cup shredded cheddar cheese
  • Fresh cilantro chopped
  • Lime wedges

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden, about 5 minutes.
  2. Stir in the onion and garlic; sauté until fragrant, about 2 minutes.
  3. Add cumin and chili powder, stirring to coat the chicken and onions.
  4. Pour in the diced tomatoes (with juices) and chicken broth; bring to a simmer.
  5. Stir in black beans, corn, and green chiles. Season with salt and pepper.
  6. Reduce heat and let the soup cook for 15 minutes, allowing flavors to meld.
  7. Meanwhile, bake or fry tortilla strips until crisp.
  8. Ladle soup into bowls; top with tortilla strips, diced avocado, cheddar cheese, and cilantro. Serve with lime wedges.
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