Ready in just 30 minutes, this Easy Chicken Tortilla Soup is packed with flavor thanks to the use of salsa and common household spices. Top with tortilla chips, cheese, and sour cream for the ultimate weeknight meal.
2cupsrotisserie chicken shredded; or homemade cooked chicken
salt and pepper to taste
tortilla chipsas desired
*Toppings – Sour cream, shredded cheese, sliced avocado, fresh cilantro, lime juice, and hot sauce
In a large pot over medium heat, add the avocado oil and onion. Cook until softened and fragrant, about 3 – 5 minutes. Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional minute.
Add the chicken broth, salsa, and frozen corn to the pot. Stir to combine. Bring the mixture to a boil, covered. Once boiling, reduce the heat to low. Add the chicken and black beans. Stir to combine. Simmer, uncovered, for 15 – 20 minutes.
Ladle the soup into bowls. Top with the broken tortilla chips, sour cream, cheese, avocado, and cilantro. Squeeze a wedge of lime juice over each bowl.
Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.