Chicken Tortilla Soup
A warm bowl of Chicken Tortilla Soup with a rich broth, tender chicken, and vibrant toppings is perfect for chilly evenings or meal prep.
Ingredients
Main Ingredients
- 1 tablespoon Canola Oil For sautéing vegetables.
- 1 medium Yellow Onion, diced Adds base flavor.
- 10 cups Chicken Stock The heart of the soup.
- 1 can Diced Tomatoes with Mild Green Chiles Provides acidity and a hint of heat.
- 1 can Black Beans, drained and rinsed Protein-rich addition.
- 1 teaspoon Dried Oregano Adds earthy aroma.
- 0.5 teaspoon Cumin For a warm, nutty flavor.
- 0.5 teaspoon Chili Powder For a mild kick.
- 0.5 teaspoon Kosher Salt Essential seasoning.
- 3 cups Cooked Shredded Chicken Primary protein source.
- 1.5 cups Corn Kernels Adds texture.
- Topping Corn Tortillas, crispy For crunch.
- to taste Sour Cream or Mexican Crema Creamy topping.
- 1 medium Avocado, diced For creaminess.
- to taste Shredded Cheese For melting into the soup.
- 1 juiced Lime For brightening flavors.
- to taste Chopped Cilantro Adds freshness.
Instructions
Preparation
- Heat canola oil in a large pot over medium heat.
- Add diced yellow onion and sauté for about 5 minutes or until translucent.
- Prepare toppings while the onions cook: dice the avocado, shred the cheese, and chop the cilantro.
Cooking
- Pour chicken stock and diced tomatoes into the pot and stir.
- Add black beans, oregano, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat and let simmer for 15–20 minutes.
- Stir in shredded chicken and corn for another 5–7 minutes.
Serving
- Ladle soup into bowls and top with crispy corn tortillas.
- Garnish with sour cream, diced avocado, shredded cheese, and cilantro.
- Squeeze fresh lime juice over each serving to brighten the flavors.
Notes
Use leftover rotisserie chicken for quicker prep. Let the soup simmer longer for deeper flavor. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.