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Tortilla Soup July — Homemade

Tortilla Soup July — Homemade for Comforting Deliciousness

A warm and hearty tortilla soup made at home with fresh ingredients.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup corn kernels
  • 2 cups cooked chicken, shredded
  • 1 lime, juiced
  • 1 cup tortilla strips
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, and bell pepper. Sauté until soft.
  3. Stir in diced tomatoes, chicken broth, black beans, cumin, chili powder, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add corn and shredded chicken. Cook for another 10 minutes.
  6. Stir in lime juice just before serving.
  7. Top with tortilla strips and cilantro.

Notes

  • Adjust spices according to your taste.
  • Use vegetable broth for a vegetarian option.
  • Store leftovers in an airtight container for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 20g
  • Cholesterol: 50mg

Keywords: Tortilla Soup, Homemade, Soup Recipe, Mexican Cuisine