Chicken Tortilla Soup
Have a taste of Mexican hospitality with this chicken tortilla soup. A homemade soup that's warm, bold, and satisfying.
Servings 4 people
Calories 488.3kcal
Ingredients
- 2 tablespoons olive oil
- 1 Jalapeno pepper (seeded and cut into dice)
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 4 cups chicken broth or water
- 2 cans diced tomatoes (14 oz each, juices saved)
- 1 can black beans (15 oz, drained and rinsed)
- 1½ cups corn kernels (fresh or frozen)
- 2 cups rotisserie chicken (shredded)
- 1 tablespoons lime juice
- 2 tablespoons cumin
- 1 tablespoons chili powder
- 1 teaspoon paprika
- ⅓ cup cilantro (finely chopped)
- Salt and pepper to taste
Instructions
- In a large stock pot or dutch oven, heat 2 tablespoons of oil.
- Sauté the onions and jalapeno for about 5 minutes, or until they soften. Then add the garlic and sauté for about 30 seconds more, or until aromatic. Stir nonstop to prevent burning.
- Add the chicken broth, canned tomatoes, black beans, corn kernels, shredded chicken, lime juice, cumin, chili powder, and paprika into the pot. Season with salt and pepper to taste.
- Bring to a boil and simmer for 5 to 8 minutes. If the liquid level becomes too low, adjust with ½ cup of water at a time.
- Add the cilantro and allow to boil for 2 more minutes. Adjust taste with salt and pepper until desired taste is acquired.
- Ladle the soup into soup bowls and top with tortilla. Serve while piping hot.
Nutrition
Calories: 488.3kcal | Carbohydrates: 39.6g | Protein: 44g | Fat: 19.6g | Saturated Fat: 4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6g | Cholesterol: 118.3mg | Sodium: 1743.6mg | Potassium: 908mg | Fiber: 10.6g | Sugar: 10.3g | Vitamin A: 1284.3IU | Vitamin C: 29mg | Calcium: 141.2mg | Iron: 6.3mg