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Chicken Tortilla Soup: 7 incredible flavor secrets

Chicken Tortilla Soup
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Enjoy a hearty and flavorful Chicken Tortilla Soup, packed with tender shredded chicken, vibrant tomatoes, hearty beans, and topped with crunchy tortilla strips. It’s a Mexican-inspired delight perfect for any day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 2 cups shredded cooked chicken
  • Salt and freshly ground black pepper to taste
  • For Garnish: tortilla chips, shredded cheese, sour cream, chopped cilantro, diced avocado

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in the black beans, pinto beans, and shredded chicken. Heat through for about 5 minutes.
  5. Season with salt and pepper to taste.
  6. Ladle the soup into bowls. Garnish with your favorite toppings: tortilla chips, shredded cheese, sour cream, cilantro, and avocado.

Notes

  • For an extra kick, add a diced jalapeño with the onion.
  • You can use rotisserie chicken for convenience.
  • Adjust the spices to your preference for heat.

Nutrition

Find it online: https://sundayflavor.com/chicken-tortilla-soup-recipe/