Description
A comforting soup that blends savory, smoky, and tangy flavors with shredded chicken, black beans, and crispy tortilla strips.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups low-sodium chicken stock
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup sweet corn
- 1 can (15 oz) black beans, rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 fresh limes, juiced
- 1/4 cup fresh cilantro, chopped
- 6 corn tortillas, cut into strips
- 1–2 tbsp oil for frying
- Optional toppings: crema, sour cream, shredded cheese, avocado slices
Instructions
- Prepare your ingredients: dice the onion, mince the garlic, and measure out spices.
- Heat a large, heavy-bottomed pot over medium heat, add oil, and sauté the onion until translucent and golden. Add garlic and spices, cooking for 1 minute.
- Add fire-roasted tomatoes and chicken stock, then bring to a gentle simmer.
- Poach chicken in stock until it reaches 165°F (about 12–18 minutes). Remove and shred the chicken.
- Return shredded chicken to the pot, add corn and black beans, and simmer for 5 minutes.
- Adjust seasoning with salt, pepper, and lime juice. Optionally, swirl in butter or crema for richness.
- Fry or bake the tortilla strips until crisp. Serve the soup hot with toppings.
Notes
Use cooked shredded chicken to speed up preparation. Taste frequently for seasoning adjustments.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: soup, tortilla soup, Chick-fil-A, comfort food, easy recipe
