Chicken Tortilla Soup
Bold, smoky soup with shredded chicken, black beans, corn, and tomatoes, topped with crispy tortilla strips, cheese, and avocado
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 2 large boneless chicken breasts
- 6 cups chicken broth
- 1 can (14 oz) canned diced tomatoes
- 1 can drained canned black beans
- 1 cup frozen corn
- 1 diced white onion
- 3 cloves minced garlic
- 1 pepper chipotle pepper in adobo
- 2 tsp cumin
- 1 tsp chili powder
- 4 for strips corn tortillas
- 1 sliced avocado
- 1/2 cup shredded cheese
- 2 lime
👨🍳 Instructions
- 1Sauté onion and garlic in 1 tbsp oil over medium heat for 4 minutes
- 2Add chipotle pepper, cumin, and chili powder; cook 1 minute
- 3Add diced tomatoes and broth; bring to a boil
- 4Add whole chicken breasts; simmer 20 minutes until cooked through
- 5Remove chicken, shred with two forks, and return to pot
- 6Add beans and corn; simmer 10 more minutes
- 7Meanwhile, slice tortillas into strips and bake at 400°F for 10 min until crispy
- 8Ladle soup into bowls and top with tortilla strips, avocado, cheese, and lime
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →