You’ll love this flavorful soup of chicken, tomatoes, corn beans, cheese topped with tortilla chips. This makes me want to curl up in front of my fireplace with a blanket and eat soup and binge watch my favorite shows!
Chicken tortilla soup
Course: Main EntreeServings
5
servingsPrep time
10
minutesCooking time
20
minutesCalorieskcal
Ingredients
2 Tablespoon olive oil
1/2 onion, diced
1 jalapeno pepper, diced
2 cloves garlic, minced
32 oz low-sodium chicken broth
2 14.5 oz cans diced petite tomatoes, with the juice
1 15 oz cans black beans, drained and rinsed
3 cups shredded cooked chicken ( I prefer rotisserie chicken)
1 cup corn
1 Tablespoon lime juice
1 Tablespoon chili powder
1 teaspoon cumin
2 tsp salt, or to taste
1 teaspoon black pepper
1 teaspoon paprika
shredded cheese ( I prefer Mexican), to serve
sour cream, to serve
tortilla chips, to serve
Directions
- In a large Dutch oven or pot, add oil and heat over medium-high heat for 2 minutes.
- Add the onion and jalapeno and saute for 5 minutes.
- Add the garlic and saute for 1 minute. Stir to combine all flavors.
- Add the broth, tomatoes with the juice, beans, chicken, corn, lime juice, chili poweder, cumin, salt, pepper and paprika and bring to a boil.
- Allow mixture to boil gently for about 5 minutes.
- Add the cilantro and boil to 1 minute.
- Season more with salt and pepper if needed. Enjoy! Serve topped with cheese, sour cream and tortilla chips.