Mexican Tortilla Soup
Posted by Jessica Lucero
Black Pepper, Cumin, Black Beans, Garlic Cloves, Cilantro, Chicken, Olive Oil, Jalapeno Pepper, Onion, Tomatoes, Sour Cream, Chicken Broth, Corn
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Mexican Tortilla Soup Recipe
This Mexican Tortilla Soup is a flavorful and filling meal ideal for a cold day. In a spiced broth, it's loaded with tender shredded chicken, black beans, corn, and diced tomatoes. For a delicious and comforting meal, top with crunchy tortilla chips, creamy sour cream, and melted cheddar cheese.
Ingredients
- To taste, season with salt and freshly ground black pepper
- 1 teaspoon cumin (ground)
- 1 can (15 oz) black beans, rinsed and drained
- 3 garlic cloves, minced
- 2 tbsp chopped fresh cilantro
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 jalapeno pepper, seeded and chopped
- 1 onion, chopped
- 1 can diced tomatoes (14 1/2 oz)
- To serve, use tortilla chips, sour cream, and shredded cheddar cheese
- 4 cups chicken broth
- 1 cup frozen corn
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- In a large pot over medium heat, heat the olive oil.
- Cook until the onion, garlic, and jalapeno pepper are softened, about 5 minutes.
- Cook for another minute after adding the cumin.
- Combine the chicken broth, diced tomatoes (with juice), black beans, and corn in a mixing bowl.
- Bring to a boil, then reduce to a low heat and continue to cook for 15 minutes.
- Combine the cilantro and shredded chicken in a mixing bowl.
- Season to taste with salt and black pepper.
- Serve with tortilla chips, sour cream, and shredded cheddar cheese on the side.
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