Chicken Tortilla Soup
Delicious chicken taco served as a soup with tortilla chips
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Main Course, Soup
Cuisine Mexican
chopping board
can opener
Dutch oven
- 4-5 cups chicken broth
- 3 cups cooked, shredded chicken
- 15 oz can black beans, drained
- 15 oz can crisp whole-kernel corn, drained
- 1 can diced tomatoes with chiles, undrained
- 4 chopped jalapeños to taste
- 1 tsp minced garlic (from a jar)
- 1 tbsp chili powder
- 1 tbsp minced onion (dry)
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
- Shredded Mexican cheese for serving
In a Dutch oven, combine ingredients and stir. Bring to a boil, reduce and simmer 10-12 minutes.
Taste and season with more as needed.
Serve with tortilla chips and cheese.
Alternative: serve with avocado slices and sour cream.
Serve this soup in pretty Mexican inspired bowls.
This recipe has been tried, tested, tasted, and approved in the Living With Dana kitchen.
Keyword mexican, soup, taco