Chicken Tortilla Soup is full of delicious Mexican flavors yet is rarely something I order when dining out. I perfected my chicken tortilla soup recipe so we can enjoy it anytime! This recipe is great for a simple weeknight dinner or a warm, cozy meal on a cold day.
Salsa contributes a lot of the flavor to this soup, so be sure to pick a salsa you like! I’ve used my homemade salsa and store-bought, and it turns out great every time. Enjoy!
Chicken Tortilla Soup
2 skinless, boneless chicken breasts, cooked and shredded
2 tbsp olive oil
1 cup chopped onion
¼ tsp ground cumin
1 tbsp chili powder
2 cloves garlic
1 cup frozen corn
1 can black beans
1 can cream of chicken soup
1 cup salsa
Water to fill
8 oz tortilla chips
Cook and shred the chicken breasts.
Heat olive oil in a large pot over medium heat. Add onion, cumin, and chili powder; stir and cook until tender. Add garlic, cook 1 minute more.
Add chicken, corn and black beans; stir to coat. Then add cream of chicken soup and salsa; mix in well. Add water to cover all ingredients, about 4 cups, and stir. Bring to a boil, then reduce heat to low and simmer for 20 – 30 minutes.
Break up tortilla chips and place into the bottom of serving bowls. Pour soup over chips and top with shredded cheese.