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Chicken Tortilla Soup

Delicious chicken taco served as a soup with tortilla chips
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8

Equipment

  • chopping board
  • can opener
  • Dutch oven

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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