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Mcalister's Chicken Tortilla Soup

A delightful blend of flavors, perfect for chilly evenings or when you need a comforting meal in a rush.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can 15 oz diced tomatoes with green chilies
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • Salt and pepper to taste
  • Tortilla strips for garnish
  • Avocado diced, for garnish
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for about 3 minutes until translucent.
  3. Stir in the minced garlic and cook for another minute.
  4. Mix in the cumin and chili powder, cooking for about 30 seconds.
  5. Add the chicken broth to the pot and bring it to a simmer.
  6. Stir in the shredded chicken and the can of diced tomatoes with green chilies.
  7. Mix in the black beans and corn, letting it cook for about 5 minutes.
  8. Taste and season with salt and pepper, adjusting to your preference.
  9. Serve the soup hot, garnished with tortilla strips, avocado, cilantro, and a squeeze of lime.

Notes

For extra flavor, let the soup simmer a little longer if you have time; it enhances the depth of taste.