Description
Chicken Tortilla Soup IV is a flavorful and hearty soup that combines tender chicken, black beans, corn, and crispy tortilla strips in a savory broth. With a touch of cumin, chili powder, and salsa, this soup delivers a satisfying and comforting meal perfect for any day of the week.
Ingredients
Units
Scale
- 2 1/2 teaspoons vegetable oil
- 6 (6 inch) corn tortillas, cut into 1/2 inch strips
- 3 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/2 cup salsa
- 1/2 cup chopped fresh cilantro
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the tortilla strips and cook, stirring occasionally, until they are lightly golden and crispy, about 5 minutes. Remove the strips from the pot and set them aside.
- In the same pot, add the chicken broth, ground cumin, chili powder, and dried oregano. Stir to combine and bring to a simmer.
- Once simmering, add the black beans, corn, chicken pieces, salsa, and half of the chopped cilantro. Stir and continue to simmer for 10-15 minutes, or until the chicken is cooked through and the flavors are well combined.
- To serve, ladle the soup into bowls, topping with the crispy tortilla strips and the remaining chopped cilantro.
Notes
- For extra heat, you can add some diced jalapeños or a dash of hot sauce to the soup.
- If you’d like a creamier soup, you can stir in a bit of sour cream or Greek yogurt before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg