Ingredients for 6 Can Chicken Tortilla Soup
- Whole Kernel Corn
- 1 (32 ounce) carton chicken broth
- 1 (15 ounce) can chicken, drained and shredded
- 1 (15 ounce) can black beans, rinsed and drained
- Rotel Tomatoes
- Refried Beans
How to Make 6 Can Chicken Tortilla Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic and chili powder; cook for 1 minute more.
- Add diced tomatoes, corn, black beans, chicken broth, and chicken. Bring to a simmer.
- Reduce heat and simmer for 5-7 minutes, or until heated through.
- Stir in lime juice and cumin.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with your favorite toppings, such as avocado, sour cream, shredded cheese, and tortilla chips.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
13g
Fat
19g
Carbs
19g