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Mexican
Chicken Tortilla Soup
40 min total10 prep30 cook4 servings340 cal
ClassicFlexitarianLow-Carb
Chicken breast simmers in a cumin-spiced broth with tomatoes, black beans, and corn until tender enough to shred right in the pot. Ladled into bowls and topped with crushed tortilla chips, this soup is a warming, one-pot dinner with bold Mexican flavor.
Ingredients
meat
- 400 gchicken breast
pantry
- 800 mlchicken broth
- 200 gblack beans
- 400 gtomatoes
- 1 tspcumin
- 1 tbspolive oil
- 60 gtortilla chips
- 1 tspsalt
frozen
- 150 gcorn
produce
- 1onion
- 2 clovegarlic
Steps
- Dice the onion and mince the garlic. Drain and rinse the black beans.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic and cumin and cook for 30 seconds until fragrant.
- Pour in the chicken broth and tomatoes, then add the chicken breast whole. Add the salt and bring to a boil.
- Reduce the heat to a gentle simmer, cover, and cook for 18–20 minutes until the chicken is cooked through and reaches 74°C (165°F) internally.
- Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks.
- Return the shredded chicken to the pot along with the black beans and corn.
- Simmer for 8–10 minutes, uncovered, until the beans and corn are heated through and the soup has slightly reduced.
- Taste and adjust the salt as needed.
- Ladle the soup into bowls and top each with a handful of crushed tortilla chips before serving.
Tips
- Simmer the chicken gently rather than boiling it hard, or the meat can turn tough and stringy.
- Shred the chicken with two forks while it's still warm — it pulls apart much more easily.
- Crush tortilla chips over each bowl just before serving so they stay crunchy instead of going soft.
- Finish with a squeeze of lime and chopped cilantro if you have them for extra brightness.
