Easy Mexican Chicken Tortilla Soup
A comforting, quick Mexican-style chicken tortilla soup loaded with beans, vegetables, and warm spices.
Equipment
- Large Pot
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Measuring Cups
- Can opener
- Ladle
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onion diced
- 1 clove garlic grated
- 1 cup carrot diced
- 1 small zucchini diced
- 2 ears sweet corn cut off the cob, or use 1 1/2 cups frozen corn
- 15 oz black beans 1 can, drained and rinsed
- 15 oz cannellini beans 1 can, drained and rinsed
- 15 oz tomato sauce 1 can
- salt & pepper to taste
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 6 cups chicken stock
- 2 pieces chicken breasts
- 5 corn tortillas cut into strips
- fresh cilantro if desired
- chips if desired
- sour cream if desired
- avocado if desired
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, grated garlic, diced carrot, diced zucchini, and corn and sauté until softened, about 5 minutes.
- Stir in the black beans, cannellini beans, and tomato sauce, then add the cumin, smoked paprika, oregano, and salt and pepper to taste.
- Pour in the chicken stock and bring the soup to a boil.
- Reduce heat to a simmer and add the whole chicken breasts. Cover and simmer 10–15 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with forks, and return the shredded chicken to the pot.
- Add the tortilla strips to the soup and simmer another 10 minutes to soften and thicken the soup slightly.
- Ladle the soup into bowls and serve topped with fresh cilantro, chips, sour cream, and avocado as desired.
Notes
- Sauté vegetables until just softened to preserve texture.
- Use frozen corn if fresh is unavailable.
- Shred chicken finely for easy eating.
- Add tortilla strips near the end to avoid becoming too mushy.
- Adjust spices to taste.