Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with tortilla strips, cilantro, and lime wedges.
Notes
- Adjust the spices to your taste.
- Top with avocado or cheese if desired.
- This soup can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken tortilla soup, soup, Mexican soup, comfort food