Description
A hearty Tex-Mex comfort soup with tender shredded chicken, velvety broth, and crispy tortilla strips. This creamy, savory dish balances spicy heat from green chilies with the smoothness of beans and corn, making it perfect for any occasion.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 boneless chicken breasts
1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup low-sodium chicken broth
1/2 cup shredded cheddar cheese or vegan alternative
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
8 whole wheat tortillas, thinly sliced into strips
2 tablespoons vegetable oil (for frying)
Lemon wedges (for serving)
Instructions
Heat olive oil in a large pot over medium. Sauté onion and garlic until softened
Add chicken breasts and cook until fully cooked. Remove and shred the chicken
Return shredded chicken to the pot. Add tomatoes with green chilies, black beans, corn, and broth. Bring to a simmer
Stir in cheddar cheese or vegan alternative until melted and brothy texture becomes creamy
Season with cumin, chili powder, salt, and black pepper
Meanwhile, fry tortilla strips in vegetable oil until crispy, then drain on paper towels
To serve, ladle soup into bowls and top with tortilla strips, a sprinkle of cilantro, and a squeeze of lemon juice
Notes
Use leftover rotisserie chicken to save prep time
Vegetarian option: substitute with baked tofu or chickpeas
Simmer soup ahead and refrigerate for 3-4 days for richer flavor
Reduce broth if recipe calls for canned soup for quicker preparation