Tortilla Soup
This easy tortilla soup is loaded with tender chicken, sweet corn, black beans, and bold spices. It’s a warm, budget-friendly favorite made from pantry staples in just one pot.
Ingredients
- 1 tablespoon cooking oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 4 cups chicken broth or 4 cups water with 2 bouillon cubes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 –2 cooked chicken breasts shredded
- Tortilla chips or corn tortillas for topping
Instructions
- Heat oil in a large soup pot over medium heat.
- Add diced onion and cook for 3–4 minutes until softened.
- Add minced garlic and cook for 1 minute more.
- Stir in chili powder, cumin, and paprika.
- Pour in diced tomatoes with their juices.
- Add black beans and corn.
- Pour in chicken broth and stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and cook for 5 more minutes.
- Taste and season with salt and pepper as needed.
- Serve hot with crushed tortilla chips, cheese, avocado, or other toppings.
- Enjoy immediately or store leftovers in the fridge for up to 4 days.