The perfect smoky, chicken tortilla soup
There’s a Mexican food restaurant here in town that makes an amazing chicken tortilla soup. It’s smoky, has black beans, crunchy tortillas and so much flavor. And… the soup is $20 bucks for a small bowl. I can make my own version of this soup for $20 for the whole batch.
This is actually the perfect weeknight meal. It comes together fast. Crispy tortilla strips finishes off this dish.
Chipotle Chicken Tortilla Soup
4
servings15
minutes30
minutesChili's in adobo gives this recipe a smoky flavor that's absolutely delicious.
Ingredients
1 small onion
1 clove of garlic, finely diced
1-quart chicken broth
1 can of black beans
1 cup of frozen corn
1 can diced tomatoes
1-2 tbsp of sauce from chilis in adobo + 1 tbsp of chilis
2 cups of chopped chicken
1 tsp cumin
1 tsp salt
1 tsp garlic powder
Optional:
Toasted tortilla strips
Shredded cheddar cheese
Avocado slices
Directions
- In a Dutch Oven saute diced onion. Once the onion is soft, add garlic and saute for a few minutes
- Add 1 can of diced tomatoes and 1 quart of broth
- Add spices and let simmer for 15 minutes
- Add beans, corn, and chilis in adobo
- Add spices and let simmer for 5 minutes.
- Taste test, and add more spices as necessary
- Use a pizza cutter to cut a tortilla into strips. Toast in the oven or air fryer.
