Ingredients
Soup Base
- 1 tablespoon oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup canned tomatoes
Main Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup corn
- 1/2 cup black beans
Seasoning
- Salt and pepper, to taste
Toppings
- Tortilla strips
- Optional: avocado slices
- Optional: shredded cheese
- Optional: chopped cilantro
- Optional: lime wedges
Instructions
- Sauté aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add spices: Stir in the cumin and chili powder, cooking for about 30 seconds to toast the spices and release their flavors.
- Simmer broth and tomatoes: Pour in the chicken broth and canned tomatoes. Increase heat slightly and bring the mixture to a gentle simmer.
- Add main ingredients: Stir in the shredded cooked chicken, corn, and black beans. Reduce heat to maintain a simmer.
- Cook the soup: Let the soup simmer uncovered for 15-20 minutes to meld flavors and heat the ingredients through.
- Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and top with crispy tortilla strips and any desired optional toppings such as avocado, cheese, cilantro, and lime wedges.
Notes
- For added heat, include chopped jalapeño when sautéing onions and garlic.
- Using rotisserie chicken saves time and adds extra flavor.
- Squeeze fresh lime juice over the soup before serving to brighten the flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
