Description
A warm and hearty chicken tortilla soup packed with shredded chicken, black beans, corn, tomatoes, and bold spices, topped with creamy avocado, cheese, sour cream, and crispy tortilla chips.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 can (15 oz) diced tomatoes (fire-roasted preferred)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1 cup tortilla chips
- Fresh cilantro, chopped (for garnish)
Instructions
- Set a large pot over medium heat and add olive oil.
- Sauté chopped onion until translucent, then add garlic, cumin, and chili powder. Cook for 1 minute.
- Pour in chicken broth, diced tomatoes, black beans, corn, salt, and pepper. Stir well.
- Bring to a boil, then lower heat and add shredded chicken. Simmer for 15 minutes.
- Adjust seasoning to taste and cook another 5–10 minutes as needed.
- Prepare toppings: avocado slices, shredded cheese, sour cream, tortilla chips, and cilantro.
- Ladle soup into bowls and garnish with toppings. Serve hot.
Notes
- Use rotisserie chicken to save time and boost flavor.
- Fire-roasted tomatoes add a nice smoky depth to the broth.
- To keep tortilla chips crispy, add them just before serving.
- For extra heat, add hot sauce or diced jalapeños to the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, easy tortilla soup, Mexican soup recipe, spicy chicken soup, hearty dinner soup