Mexican Chicken Tortilla Soup [ 35 min ]
This Mexican Chicken Tortilla Soup is as eye-catching as it is delicious. With its rich mix of ingredients and colorful presentation, it's designed to impress both your palate and your senses. The combination of savory spices, fresh lime, and cilantro adds an authentic Mexican flair to this hearty, gluten-free dish. Perfect for a weeknight dinner, this soup is both quick to prepare and satisfying, making it a go-to option for busy families looking to enjoy a warm, comforting meal together.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 cups shredded cooked chicken
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips chips for serving
- Avocado slices for serving
- Shredded cheese cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and chili powder and cook for another minute.
- Add the chicken broth, diced tomatoes, black beans, corn, and shredded chicken to the pot.
- Bring the mixture to a simmer and let cook for 15 minutes to allow the flavors to meld together.
- Add the lime juice, chopped cilantro, salt, and black pepper, stirring to combine.
- Serve the soup hot, topped with tortilla chips, avocado slices, and shredded cheese as desired.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 34gProtéines: 24gFat: 10gSucre: 6g
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