If you're craving a warm, comforting bowl of soup that packs a punch of flavor, look no further than this Chicken Tortilla Top Soup! Bursting with vibrant Mexican-inspired ingredients, this dish is not only a feast for the senses but also a quick and easy meal that can be ready in just 45 minutes. Imagine tender shredded chicken swimming in a savory broth, complemented by black beans, corn, and zesty tomatoes, all topped off with crispy tortilla chips and fresh cilantro. This recipe is sure to become a family favorite, perfect for weeknight dinners or cozy gatherings. Dive into the heart of Mexico with every spoonful!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for garnish
- Chopped cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, mince the garlic, and shred the cooked chicken breast. Rinse and drain the black beans, and measure out the corn and diced tomatoes.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the shredded chicken, cumin, salt, and pepper, mixing well to combine all the flavors. Allow the chicken to heat through for about 3-4 minutes.
- Pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn. Stir to combine all the ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- While the soup is simmering, prepare your toppings. Chop fresh cilantro and set aside. You can also shred cheese if you prefer a specific type for garnishing.
- Once the soup has simmered for 20 minutes, taste and adjust the seasoning with additional salt and pepper if needed.
- To serve, ladle the soup into bowls. Top each serving with a handful of tortilla chips, a sprinkle of shredded cheese, and a generous amount of chopped cilantro.
- Enjoy your delicious Chicken Tortilla Top Soup hot!
Tips
- Prep Ahead: To save time, you can prepare all your ingredients in advance. Chop the onion, mince the garlic, and shred the chicken the day before to make cooking a breeze.
- Customize Your Toppings: Feel free to get creative with your toppings! Avocado slices, jalapeños, or a dollop of sour cream can add extra flavor and texture to your soup.
- Adjust the Spice Level: If you like a little heat, consider adding diced jalapeños or a pinch of cayenne pepper when cooking the onions and garlic.
- Make It a Meal: Serve the soup with a side of warm tortillas or a fresh salad to make it a complete meal.
- Store Leftovers Properly: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
- Use Rotisserie Chicken: For an even quicker option, use store-bought rotisserie chicken. Just shred it and toss it in for a speedy and delicious meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
