Cheesy Southwestern Chicken Tortilla Soup

Recipe by Daily Disher

This Cheesy Southwestern Chicken Tortilla Soup is loaded with bold flavors, tender chicken, and a creamy cheddar finish topped with crunchy tortilla strips.

Course: Main

Cuisine: Mexican

Difficulty: Easy

Servings

Prep time

20 minutes

Cooking time

30 minutes

Calories

450 kcal

50 minutes

Ingredients

1 pound boneless chicken breast

4 cups chicken broth

1 cup shredded cheddar cheese

1 cup corn kernels

1 can black beans, drained

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 can diced tomatoes with green chilies

2 cups tortilla strips

1 to taste salt and pepper

1 to taste lime wedges for serving

1 to taste chopped cilantro for garnish

Directions

Heat olive oil in a large pot over medium heat and add chopped onions, cooking until translucent for about 5 minutes.

Add minced garlic to the pot with the onions and cook for another minute making sure it doesn't burn.

Stir in the ground cumin and chili powder, allowing flavors to mix for about 2 minutes, stirring continually.

Add the chicken broth, diced tomatoes with green chilies, and bring the mixture to a gentle boil.

Put the boneless chicken breast in the soup and cook for about 15 minutes or until the chicken is fully cooked.

Remove the chicken from the pot, shred it using two forks, then return it into the soup.

Add the corn kernels, black beans, and season with salt and pepper. Let it simmer for another 10 minutes.

Stir in the shredded cheddar cheese gradually until it is fully melted into the soup.

Serve the soup hot with tortilla strips, lime wedges, and garnish with chopped cilantro on top.

Nutrition Facts

Total number of serves:

4 servings

Calories:

450kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Cheesy Southwestern Chicken Tortilla Soup

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