Chicken Tortilla Soup Recipe
This soup is made in ONE pot and is so delicious! Always a crowd pleaser and tastes great loaded with cheese, avocado and tortilla chips!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 pound boneless chicken breasts
- 1 teaspoon olive oil
- 1 onion (chopped)
- 2 cloves minced garlic
- 1/2 teaspoon ground cumin
- 29 ounces chicken broth (2 cans)
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon chili powder (can add another 1/2-1 tsp if you like spicy)
- 15 ounces black beans (1 can)
- 1 1/2 Tablespoons lemon juice
- 1 1/2 cups chunky salsa
Optional toppings: tortilla strips, sour cream, shredded cheese, cilantro, etc.
In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions and cook for about 2 minutes. Then add the garlic and cumin and mix well.
Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low, cover and simmer for about 20 to 30 minutes.
Break up some tortilla chips or tortilla strips and add to individual bowls. Pour tortilla soup over chips. Top with the Monterey Jack cheese and a little sour cream if desired.
Calories: 298kcal | Carbohydrates: 31g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 1088mg | Potassium: 796mg | Fiber: 8g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14.6mg | Calcium: 61mg | Iron: 3mg