Recipes

This chicken tortilla soup is a flavorful, satisfying meal with a balance of protein, vegetables, and warm spices. It comes together easily using pantry staples and can be made with either fresh or frozen corn. Finished with fresh garnishes like avocado, cilantro, tortilla chips, and a squeeze of lime, it’s a bright and comforting dish for any time of year.

Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Mixing spoon
• Measuring cups and spoons
• Ladle

Ingredients

• For the Soup:

• tbsp oil 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound cooked shredded chicken
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn (fresh or frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp smoked paprika

• For the Garnishes:

• 1/2 tsp dried oregano
• 1/2 tsp chipotle powder (optional)
• Salt and black pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes until softened.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, and optional chipotle powder. Cook for about 30 seconds, stirring until fragrant.
3. Add the chicken broth, diced tomatoes, corn, and black beans. Stir to combine.
4. Bring to a simmer and cook for 20–25 minutes to allow the flavors to develop.
5. Add the cooked, shredded chicken and simmer for 2–3 minutes, just until warmed through.
6. Ladle into bowls and top with avocado, cilantro, crushed tortilla chips, and a squeeze of fresh lime juice before serving.