Description
A simple recipe for a flavorful chicken tortilla soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1/2 cup chopped fresh cilantro
- Tortilla strips, for topping
- Shredded Monterey Jack cheese, for topping
- Sour cream, for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until soft, about 5 minutes.
- Stir in cumin, chili powder, oregano, salt, and pepper; cook for 1 minute until fragrant.
- Add diced tomatoes, Ro-Tel, and chicken broth to the pot. Bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in shredded chicken, black beans, and corn. Heat through for about 5 minutes.
- Stir in fresh cilantro just before serving.
- Ladle soup into bowls and top with tortilla strips, shredded cheese, and sour cream.
Notes
- You can use rotisserie chicken for quicker preparation.
- Adjust chili powder amount for desired heat level.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 30
- Cholesterol: 75
Keywords: chicken tortilla soup, Trisha Yearwood, easy soup, Mexican soup, comfort food