Sopa de Tortilla Con Pollo ~ Chicken Tortilla Soup
This chicken tortilla soup is so good you'll want to eat it 24/7. Keep your tortilla strips separate and set aside to add at serving time.
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Equipment
- 1 large stock pot
- soup bowls
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 red or yellow onion chopped
- 3 cloves garlic minced
- 10.5 oz chicken broth
- 14.5 oz crushed tomatoes
- 15 oz black beans rinsed and drained
- 8.75 oz corn
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp chili powder
- 2 boneless chicken breasts cooked and shredded
- 1 ¼ cup water
Toppings
- queso fresco cheese
- sour cream
- tortilla strips
- lime wedges for garnish
Instructions
- In a large stockpot over medium-high heat add olive oil, onions, and garlic. Sauté ingredients for 5 minutes or until vegetables soften and turn golden brown.1 red or yellow onion , 1 tbsp olive oil, 3 cloves garlic
- Add chicken broth, tomatoes, black beans, corn, salt and pepper, cumin, chili powder, shredded chicken and bring to a boil. Allow ingredients to boil gently for 5-10 minutes, stirring intermittently. Reduce heat if necessary.2 tsp chili powder, 2 tsp cumin, 14.5 oz crushed tomatoes, 10.5 oz chicken broth, 15 oz black beans, 8.75 oz corn, 1 tsp black pepper, 2 tsp salt, 2 boneless chicken breasts
- Add water and reduce heat to medium. Allow soup to simmer for 1-2 minutes.1 ¼ cup water
- Ladle soup into bowls and top with queso fresco, sour cream, tortilla strips and lime wedges.queso fresco cheese, sour cream, tortilla strips, lime wedges
Nutrition
Calories: 378kcal
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