Print
Description
Hearty chicken tortilla soup with rice, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken broth
- 1 cup cooked rice
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Tortilla chips, avocado, sour cream, and lime for garnish
Instructions
- Sauté onion, garlic, bell pepper, and jalapeño in a large pot until softened.
- Add black beans, corn, crushed tomatoes, chicken broth, rice, chili powder, and cumin. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and heat through.
- Serve hot, garnished with tortilla chips, avocado, sour cream, and lime.
Notes
- Adjust the amount of jalapeño to your preferred spice level.
- You can use leftover rotisserie chicken to save time.
- For a thicker soup, blend a portion of the soup before adding the chicken.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg