Description
Easy Chicken Tortilla Soup
Ingredients
Scale
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse salt
- freshly ground black pepper, to taste
- 1 pound of chicken breasts
- 2 tablespoons olive oil
- 1 onion, diced
- 4 teaspoons minced garlic
- 2 14.5-ounce cans fire-roasted diced tomatoes
- 1 14.5-ounce can black beans, rinsed and drained
- 1 14.5-ounce can red kidney beans, rinsed and drained
- 1 14.5-ounce can low-sodium chicken broth
- 10 ounces frozen corn
- 1 cup water
- lime juice
- lime wedges
- tortilla chips
- chopped cilantro
- cheddar cheese
- diced avocado or guacamole
Instructions
- Combine spices for chicken & rub all over the chicken breasts.
- Warm oil in a skillet over medium heat.
- Add chicken to the skillet and cook on both sides until golden and cooked through. Set chicken aside and shred.
- Place a large pot on medium heat. Add oil & onion and saute for a couple minutes.
- Add the garlic and chili powder and cook until fragrant, around 30 seconds.
- Stir in tomatoes and their juices, beans, chicken broth, water and corn.
- Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Add in the cooked chicken you shredded.
- Fill bowls with crumbled tortilla chips, then top with soup and desired toppings.
- Serve and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Tortilla Soup, Easy Soup, Mexican Soup