Description
This hearty and flavorful Chicken Tortilla Soup is packed with savory spices, tender chicken, and fresh corn. Topped with crispy tortilla chips and melted Monterey Jack cheese, it’s a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (14.5 ounce) can diced tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 1/4 cups water
- 1 cup whole corn kernels
- 1 cup chopped cooked chicken breast
- 1 tablespoon chopped fresh cilantro
- 7 ounces tortilla chips
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a 2-quart saucepan over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Stir in ground cumin, chili powder, diced tomatoes, chicken broth, and water.
- Bring the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes to let the flavors combine.
- Stir in the corn, chopped chicken, and fresh cilantro. Cook until heated through.
- To serve, break the tortilla chips into individual bowls and ladle the soup over the chips.
- Top each bowl with shredded Monterey Jack cheese and serve hot.
Notes
- For extra flavor, you can add a squeeze of fresh lime juice or a dollop of sour cream on top before serving.
- This soup can be made ahead of time and stored in the fridge for up to 3 days.
- If you like spicier soup, feel free to add some diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
