Chicken Tortilla Soup Recipe
Bold and comforting, this hearty Chicken Tortilla Soup is a vibrant fiesta in a bowl. Velvety black beans, tender chicken, and a medley of zucchini and corn come together in a rich tomato-based broth that's infused with the warmth of jalapeño, onion, and garlic. Top it off with a crunchy sprinkle of tortilla chips, a generous heap of cheddar cheese, and a dollop of tangy sour cream for a tex-mex delight that's as colorful as it is flavorful.
— Constant Cookbook
Ingredients
- 1 Tablespoon salted butter
- 1 Tablespoon olive oil
- 1 Tablespoon
- 1 jalapeño, ribs and seeds removed, diced
- 1/2 medium onion, diced
- 1 large garlic clove, chopped
- 1 (28-ounce) can whole tomatoes, chopped (keep tomato juice)
- 1 (14.5-ounce) can black beans, rinsed and drained
- 2 (14.5-ounce) cans low sodium chicken broth
- 1 1/2 cups diced zucchini (about one)
- 1 1/2 cups frozen or fresh corn
- 1 to 1 1/2 cups cooked chicken, cubed (see Note)
- crushed tortilla chips, cheddar cheese and sour cream for serving (optional)
Instructions
- In a French oven or a large heavy bottom pot, melt butter and heat olive oil on medium heat for about 2 minutes. Add taco seasoning, jalapeño, onion and garlic. Sauté for about 3 minutes.
- Add tomatoes, black beans and chicken broth and bring to a boil. Reduce heat and allow soup to simmer for 10 minutes.
- Add zucchini, corn and chicken and heat for about 5 minutes. Season with salt and pepper, if necessary.
- Serve in bowls topped with crushed tortilla chips, cheddar cheese and sour cream.
- Note:
- You can use leftover cooked chicken or if you don't have any. Bring a pot of water to a boil and add a boneless skinless chicken breast. Boil for 5 to 7 minutes. Remove from pot and place on a clean cutting board. Cut into cubes.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 6 to 8
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