Easy Chicken Tortilla Soup for Busy Weeknights
Ingredients
- 1 small onion (about 3/4 cup)
- 1 clove garlic
- 2 pounds boneless skinless chicken breast
- 6 cups chicken broth
- 1 cup of your favorite salsa
- 1 1/2 cups corn kernels (canned, frozen, or fresh)
- 1 can pinto or black beans
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- Corn tortillas or tortilla chips
Garnishes
- Cilantro
- Sour cream
- Tortilla chips
- Avocado
- green onions
- Cheddar or Jack cheese
Preparation
Heat a large pot with a tablespoon of oil.
Add diced onions and cook, stirring often, until translucent and soft (about 3-4 minutes).
Stir in garlic and cook for 1 minute.
Stir in taco seasoning and salt and cook for an additional minute.
Stir in chicken, corn, and black beans, then pour in chicken broth and salsa.
Stir and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes.
Taste and add salt as desired.
Place a small handful of corn tortillas or tortilla chips into the bottoms of the bowls.
Pour ladlefuls of soup over the chips in the bowls.
Top with desired garnishes, like cilantro, sour cream, cheese, avocado, and tortilla chips.
Tips
Use leftover chicken or a grocery store rotisserie chicken to make it even simpler.
Notes
Serves 6
