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Chicken Tortilla Soup

A comforting and flavorful soup featuring shredded chicken, black beans, and vibrant spices, topped with crunchy tortilla chips and fresh cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican-American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, shredded Opt for organic, free-range chicken breast for juiciness.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Substitute with vegetable broth for a vegan option.
  • 1 tsp cumin Use freshly ground for more intense flavor.
  • 1 tsp chili powder Adjust according to spice preference.
  • to taste Salt and pepper
  • for serving Tortilla chips
  • for garnish Fresh cilantro
  • for serving Lime wedges For added brightness.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
Cooking
  1. Stir in the shredded chicken, black beans, corn, and diced tomatoes, creating a colorful medley.
  2. Pour in the chicken broth, then sprinkle in the cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a boil, then reduce the heat to let it simmer for about 20-30 minutes, allowing the flavors to meld beautifully.
  4. Taste your creation and adjust seasoning as needed, ensuring every bowl is just right.
Serving
  1. Serve hot, garnished with crunchy tortilla chips, fresh cilantro, and zesty lime wedges.

Notes

For a healthier option, add extra veggies like zucchini or bell peppers, or substitute some black beans with cooked quinoa.