Description
This recipe makes a classic chicken tortilla soup with shredded chicken, black beans, corn, and fire-roasted tomatoes.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can enchilada sauce
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- For topping: tortilla strips, shredded cheese, sour cream, avocado, fresh cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add fire-roasted diced tomatoes, black beans, corn, enchilada sauce, chicken broth, shredded cooked chicken, chili powder, cumin, and cayenne pepper (if using).
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld.
- Season with salt and black pepper to taste.
- Ladle hot soup into bowls and serve with desired toppings such as tortilla strips, shredded cheese, sour cream, avocado, and fresh cilantro.
Notes
- Pre-cooked rotisserie chicken works well for this recipe.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican