7 Savory Secrets: How Chicken Tortilla Soup Warms Your Soul
This comforting Chicken Tortilla Soup is perfect for chilly evenings, bursting with vibrant flavors and ease to make.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion diced
- 3 cloves garlic minced
- 1.5 pounds boneless skinless chicken breasts cut into pieces
- 15 ounces tomato sauce canned
- 15 ounces diced tomatoes canned
- 4 cups chicken broth
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained
- 1 cup Monterey Jack cheese shredded
- 1 lime juice freshly squeezed
- 0.5 cup cilantro chopped
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Add chicken pieces to the pot and cook until lightly browned, about 5 minutes.
- Stir in tomato sauce, diced tomatoes, and chicken broth. Add cumin and chili powder, and bring to a simmer.
- Reduce heat to low, cover, and cook for 20 minutes. Stir in black beans and corn, and heat through.
- Add lime juice and chopped cilantro to the soup. Serve hot with a sprinkle of Monterey Jack cheese on top.
Notes
Adjust seasonings to taste. Garnish with tortilla strips or avocado if desired.