Easy Chicken Tortilla Soup

Ingredients

• 1 tablespoon Olive Oil
• ½ large Onion, diced
• 2 cloves Garlic, minced
• 1 teaspoon Chili Powder (not chile powder)
• ½ teaspoon Cumin
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• 1 (15-ounce can) Fire Roasted Tomatoes, keep juice
• 1 (15-ounce can) Black Beans, drained and rinsed
• 1 cup Corn, fresh or frozen
• 4 cups Chicken Broth, or more as needed to adjust consistency
• 4 cups Cooked Shredded Chicken
• Topping options
• fresh cilantro, lime, jalapenos, cheese, Cotija cheese, or *crispy tortilla strips

Directions

1. Heat OLIVE OIL in soup pot on medium high heat.
2. Add ONIONS and GARLIC. Saute until tender, stirring as needed.
3. Stir in CHILI POWDER, CUMIN, SALT, and PEPPER. Saute a few minutes until toasted, stirring as needed.
4. Add TOMATOES (with juice), BLACK BEANS, CORN, and CHICKEN BROTH.
5. Increase heat and bring soup just to a boil. Reduce heat and simmer for 10 to 15 minutes.
6. Stir in COOKED SHREDDED CHICKEN and continue heating for a few minutes until warmed through.
7. Serve warm with tortilla chips and other Latin American toppings.

Notes

Note: Homemade tortilla strips are in the recipe footnotes.To store, cool completely and refrigerate in an airtight storage container up to 5 days or freeze up to 90 days.

Nutrition

Serving: 1cup | Calories: 161kcal | Carbohydrates: 5g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 825mg | Potassium: 251mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg