Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups chicken broth
- 1 14.5 ounce diced tomatoes, undrained
- 1 15 ounce black beans, rinsed and drained
- 1 cup cooked chicken, shredded
- 1/2 cup corn, frozen or canned
- to taste salt and pepper
- for garnish tortilla strips, cilantro, lime, sour cream, avocado, cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder and cook for 1 minute more.
- Add chicken broth, diced tomatoes, and black beans to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in shredded chicken and corn. Season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve immediately, garnished with tortilla strips, cilantro, lime, sour cream, avocado, and cheddar cheese.
