Chicken Tortilla Soup

A hearty, tomato-based chicken soup with black beans, sweet corn, green chiles, and warm spices, finished with crisp tortilla strips for a satisfying weeknight meal.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 28 ounces diced tomatoes
• 15 ounces black beans
• 1.5 cups corn
• 6 cups chicken broth
• 4 ounces green chiles
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 cups corn tortilla strips
• 1 medium lime
• 0.25 cup fresh cilantro

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder, and cumin; cook for 30 seconds. (about 6 min) — Medium heat
2. Stir in the tomatoes, black beans, corn, broth, green chiles, and salt. Add the chicken breasts and bring to a gentle boil. (about 5 min) — Medium-high heat
3. Reduce the heat, cover, and simmer until the chicken reaches 165°F at the thickest point, about 18 to 22 minutes. (about 22 min) — Gentle simmer
4. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot and simmer for 2 minutes to warm through. (about 4 min) — Low heat
5. Ladle the soup into bowls and top with tortilla strips, lime wedges, and cilantro. (about 2 min) — Serve hot