Description

This Chicken Tortilla Soup combines irresistible flavors with simple preparation. It’s a satisfying option for a quick dinner, showcasing hearty ingredients like tender chicken, black beans, and zesty spices.

Ingredients

Scale

1 tablespoon olive oil
1 white onion, diced
1/2 red onion, diced
1 green bell pepper, diced
2 tablespoons pickled jalapeños, diced (or whole, if desired)
2 tablespoons lime juice
2 teaspoons taco seasoning
4 cups chicken stock (or vegetable stock, to make it vegan)
2 400 gram cans diced tomatoes (canned)
1 small can corn (drained)
2 cans black beans (drained and rinsed)
2 tablespoons tomato paste
1 cup shredded cooked chicken breast (optional)
salt and pepper to taste
shredded cheese
tortilla chips or strips of fresh tortilla
sour cream or plain Greek yogurt
avocado chunks
fresh diced tomatoes
fresh chopped cilantro

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Instructions

Heat a large pot over medium-high heat and add the olive oil, diced onions, bell pepper, jalapeños, lime juice, and taco seasoning. Sauté until the onions soften.
Lower the heat to medium and add the chicken or vegetable stock, diced tomatoes, corn, black beans, tomato paste, and shredded chicken.
Mix everything thoroughly and allow to simmer on medium-low for about 40-45 minutes, stirring occasionally.
Serve with your choice of toppings.

Notes

Feel free to adjust the spice level by adding more or fewer jalapeños.
This soup can be made ahead of time and tastes even better the next day.
Add avocado and cilantro just before serving for extra freshness.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 12g
Protein: 20g
Cholesterol: 45mg