Description
A hearty and flavorful chicken tortilla soup.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
- For serving: tortilla chips, shredded cheese, sour cream, avocado
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, chili powder, cumin, oregano, and cayenne pepper (if using). Cook, stirring, for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, and diced green chilies. Bring to a simmer.
- Stir in shredded chicken and frozen corn. Return to a simmer and cook for 10 minutes, or until corn is tender.
- Stir in fresh cilantro. Season with salt and black pepper to taste.
- Serve hot, topped with your favorite garnishes.
Notes
- For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- You can use leftover rotisserie chicken for convenience.
- Garnish with crushed tortilla chips, shredded Monterey Jack or cheddar cheese, a dollop of sour cream, and diced avocado.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired