Chicken Tortilla Soup

A hearty, lightly spicy soup with chicken, beans, corn and crunchy tortilla strips.

Serves: 6  |  Total time: 45 minutes

Ingredients

• 1 1/2 pounds boneless chicken
• 6 cups chicken broth
• 1 can diced tomatoes with green chiles
• 1 can black beans, drained
• 1 cup corn
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon chili powder
• Tortilla chips, avocado and lime for serving

Instructions

1. Cook the onion and garlic in a little oil until soft.
2. Add the broth, tomatoes, cumin, chili powder and chicken and bring to a simmer.
3. Simmer 20 minutes until the chicken reaches 165°F, then shred it.
4. Return the chicken and add the beans and corn and heat through.
5. Serve topped with tortilla chips, avocado and a squeeze of lime.

Pin Tip

Add the tortilla chips right before eating so they stay crunchy.

Food Safety

Cook chicken to an internal temperature of 165°F, measured with a thermometer in the thickest part without touching bone. Wash hands, boards and utensils after handling raw chicken.