– 2 cups cooked, shredded chicken – 1 tbsp olive oil – 1 small onion, chopped – 2 garlic cloves, minced – 4 cups chicken broth – 1 can (14.5 oz) diced tomatoes – 1 can (15 oz) black beans, drained – 1 cup corn (frozen or canned) – 1 tsp ground cumin – 1 tsp chili powder – Salt to taste – 4 corn tortillas, cut into strips – Toppings: shredded cheese, avocado, cilantro, lime
In a large pot, heat oil and sauté chopped onion and garlic until fragrant. This builds the base of flavor for your tortilla soup.
Add shredded chicken, diced tomatoes, black beans, corn, and chicken broth. Stir in cumin, chili powder, and salt. Bring to a gentle boil.
Reduce heat and simmer for 20–25 minutes. This allows the spices and ingredients to combine into a rich, savory, and satisfying broth.
Cut corn tortillas into strips and bake or fry until crisp. These golden strips add crunch and classic texture to the finished soup.
Ladle soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and lime wedges. Serve hot and enjoy a hearty, homemade meal.
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