Description
Six Can Chicken Tortilla Soup is the ultimate comfort dish for chilly evenings. This hearty soup blends tender chicken, zesty fire-roasted tomatoes, nutritious black beans, and sweet corn for a deliciously satisfying meal ready in just 30 minutes. Top it off with crispy tortilla strips and creamy avocado for an extra layer of flavor that will warm your soul.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups low-sodium chicken broth
- 1 cup tortilla chips
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Gather all ingredients for a smooth cooking process.
- In a large pot over medium heat, sear the chicken breasts in a little oil until golden brown (about 5-7 minutes).
- Add the diced tomatoes, black beans, corn, and chicken broth to the pot. Stir well.
- Season with chili powder, cumin, salt, and pepper; stir again.
- Allow the soup to simmer for 15-20 minutes to blend flavors.
- Shred or chop the chicken into bite-sized pieces directly in the pot.
- Serve hot in bowls topped with crushed tortilla chips and optional garnishes like avocado slices or cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 610mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg