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Thomas Baker

Tortilla Soup: Easy Fresh and Delicious Recipe

This easy tortilla soup is a warm, budget-friendly favorite perfect for any occasion. Loaded with tender chicken, sweet corn, black beans, and bold spices, it's a delicious and simple meal that can satisfy a crowd. Whether you're making hamburger tortilla soup or chicken tortilla soup for a crowd, this recipe is sure to become a family favorite with its fresh flavors and pantry staple ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon cooking oil
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz black beans drained and rinsed
  • 1 can 15 oz corn drained
  • 4 cups chicken broth or 4 cups water with 2 bouillon cubes
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1–2 cooked chicken breasts shredded
  • Tortilla chips or corn tortillas for topping

Method
 

  1. Heat oil in a large soup pot over medium heat.
  2. Add diced onion and cook for 3–4 minutes until softened.
  3. Add minced garlic and cook for 1 minute more.
  4. Stir in chili powder, cumin, and paprika.
  5. Pour in diced tomatoes with their juices.
  6. Add black beans and corn.
  7. Pour in chicken broth and stir well.
  8. Bring to a boil, then reduce heat and simmer for 15 minutes.
  9. Add shredded chicken and cook for 5 more minutes.
  10. Taste and season with salt and pepper as needed.
  11. Serve hot with crushed tortilla chips, cheese, avocado, or other toppings.
  12. Enjoy immediately or store leftovers in the fridge for up to 4 days.

Notes

  • For extra flavor, add a squeeze of fresh lime juice or chopped cilantro before serving. Leftovers keep well refrigerated for up to 4 days or freeze for longer storage.