This Chicken Tortilla Soup is a comfort food classic! This one-pot soup is loaded with all veggies, all flavors, corn, beans, and tender chicken chunks. Only 10 minutes of preparation required!
Ingredients
- 2 tablespoons oil
- 1 medium red pepper (diced)
- 1 medium onion (diced)
- 1 medium jalapeno (diced)
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 400 ml low sodium diced tomatoes (14 oz)
- 3 cups low sodium chicken broth
- 2 boneless, skinless chicken breasts
- 341 ml canned corn (with juice, about 12 oz)
- 1 cup canned black beans (drained and rinsed)
- sliced jalapenos, sour cream, cilantro, lime wedges and tortilla strips for garnish as desired.
Instructions
-
Heat oil in a large pot over medium-high heat. Add red pepper, onion, jalapeno, and saute over medium-high heat for 3-4 minutes or until softened.
-
Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute.
-
Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge in the liquid. Bring to a simmer, cover, reduce heat to medium and cook for about 15 minutes or until chicken is cooked.
-
Remove chicken breasts and shred.
-
Place shredded chicken back into soup. Add canned corn and rinsed black beans and heat through.
-
Season to taste and serve.
I absolutely love this tortilla chicken soup. I plan on making this more than once a week for sure. Maybe I’ll make a big batch and send some to my children as well.