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Chicken Tortilla Soup
Smoky, tomatoey and ready in 30 minutes: shredded chicken, black beans and crispy tortilla strips in a cumin-spiced broth.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 14-oz can diced tomatoes with green chilies
- 4 cup chicken stock
- 2 cup shredded cooked chicken
- 1 15-oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp kosher salt
- 1 lime, juiced
- 4 corn tortillas, cut in strips and crisped in oil or the oven
Steps
- Heat the olive oil in a large pot over medium heat. Cook the onion until soft, about 4 minutes.
- Add the garlic, cumin and chili powder and stir 1 minute until fragrant.
- Pour in the tomatoes, stock, chicken, beans, corn and salt.
- Simmer 15–20 minutes so the flavors come together.
- Squeeze in the lime juice and taste for salt.
- Serve in bowls topped with the crispy tortilla strips.
Serve with: lime wedges, sour cream and shredded cheese on the side.
Rotisserie chicken makes this a true 30-minute soup; add it already shredded so it just needs to heat through.
Find this recipe in the Soups section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
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