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16) Chicken Tortilla Soup

Warm, a little spicy, and filling without feeling heavy. This is equal parts "busy Tuesday dinner" and "lazy Sunday lunch with leftovers on Monday." The whole thing comes together in about 20 minutes from pantry staples — canned tomatoes, canned beans, frozen corn, and broth. I like that I can open
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can 14.5 ounces diced tomatoes
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • ½ teaspoon salt
  • 1 cup crushed tortilla chips
  • ½ cup shredded cheddar cheese

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 3 to 4 minutes until soft.
  3. Stir in garlic, cumin, and chili powder. Cook for 30 seconds.
  4. Pour in tomatoes, black beans, corn, chicken, and broth.
  5. Bring the soup to a boil.
  6. Reduce heat and simmer for 15 minutes.
  7. Stir in salt and taste to adjust.
  8. Ladle into bowls and top with tortilla chips and cheese.