Description
Chicken Tortilla Soup IV is a flavorful, hearty soup with tender chicken, black beans, corn, and crispy tortilla strips, seasoned with cumin, chili powder, and oregano.
Ingredients
Scale
- 2 ½ teaspoons vegetable oil
- 6 (6 inch) corn tortillas, cut into ½ inch strips
- 3 cups chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 skinless, boneless chicken breast halves, cut into bite-size pieces
- ½ cup salsa
- ½ cup chopped fresh cilantro
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the tortilla strips and cook until lightly crispy, about 3–4 minutes. Remove the tortilla strips and set aside.
- In the same pot, add the chicken broth, cumin, chili powder, and oregano. Stir to combine.
- Add the black beans, corn, and chicken pieces to the pot. Bring the soup to a simmer and cook for about 10–12 minutes, or until the chicken is cooked through.
- Stir in the salsa and half of the fresh cilantro.
- Ladle the soup into bowls and garnish with the crispy tortilla strips and the remaining cilantro.
- Serve hot and enjoy!
Notes
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- Serve with a dollop of sour cream or shredded cheese for extra richness.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg