Description
Warm up your evening with this hearty, one-pot Chicken Tortilla Soup. Balancing tender poached chicken with black beans, sweet corn, and a fragrant, spiced tomato broth, this meal is as nutritious as it is comforting. It is a quick and satisfying dinner perfect for busy weeknights, offering a customizable experience that the whole family will love. With minimal cleanup and bold, earthy flavors, this soup is destined to become your new favorite go-to recipe.
Ingredients
2 tablespoons olive oil
1 medium red bell pepper, finely diced
1 medium yellow onion, finely diced
1 medium jalapeno, seeded and finely diced
2 tablespoons tomato paste
2 teaspoons freshly minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon sea salt
400 ml low sodium diced tomatoes
3 cups low sodium chicken broth
2 boneless, skinless chicken breasts
341 ml canned corn, with juice
1 cup canned black beans, rinsed and drained
Instructions
Heat the olive oil in a large pot over medium heat.
Add the red bell pepper, onion, and jalapeno; sauté until softened, about 5 minutes.
Stir in the tomato paste, garlic, cumin, chili powder, and salt; cook for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth, then bring to a gentle simmer.
Add the whole chicken breasts to the liquid and poach until cooked through, about 15-20 minutes.
Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Stir in the corn and black beans, simmering for another 5 minutes to heat through.
Serve hot, garnished with your favorite toppings like cilantro, lime wedges, or crispy tortilla strips.
Notes
Store leftovers in an airtight container for up to 3 days; the flavors often deepen overnight. Feel free to top with avocado, sour cream, or shredded cheese.
Nutrition
- Serving Size: 2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 65mg