Zesty One-Pot Chicken Tortilla Soup
This Zesty One-Pot Chicken Tortilla Soup is a flavorful and easy-to-make meal perfect for a weeknight dinner. It's packed with chicken, beans, corn, and a zesty broth, making it a satisfying and comforting dish.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium onion
- 2 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans
- 1 can (15.25 oz) corn
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional
- Salt and freshly ground black pepper to taste
For Serving
- Tortilla strips
- shredded cheddar cheese
- sliced avocado
- fresh cilantro
- lime wedges
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven and cook diced chicken until no longer pink (5-7 minutes).
- Add chopped onion and minced garlic to the pot, cooking until the onion softens (3-5 minutes).
- Stir in diced tomatoes, black beans, corn, chicken broth, and enchilada sauce.
- Season with chili powder, cumin, cayenne pepper (if desired), salt, and pepper, then bring the soup to a boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes to meld flavors.
- Ladle the hot soup into bowls.
- Garnish with tortilla strips, shredded cheese, sliced avocado, fresh cilantro, and a squeeze of lime juice.
Notes
For extra heat, add another pinch of cayenne pepper. Customize toppings to your preference; sour cream or a dollop of Greek yogurt would also be delicious.