Description
A comforting chicken tortilla soup filled with smoky spices, bright tomatoes, and topped with crispy tortilla strips.
Ingredients
- 2 cups shredded chicken
- 1 cup corn (fresh, frozen, or canned, drained if canned)
- 1 can diced tomatoes (14–15 oz)
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for topping (store-bought or homemade)
- Avocado, diced
- Cheese for garnish (cheddar, Monterey Jack, or queso fresco)
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Instructions
- 1. In a large pot, sauté the diced onion and garlic until soft.
- 2. Add shredded chicken, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- 3. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- 4. Serve hot, topped with tortilla strips, avocado, and cheese.