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Weeknight Chicken Tortilla Soup on a plate
Rachel Kim

Weeknight Chicken Tortilla Soup

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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken thighs cut into 3/4-inch pieces
  • 1 tbsp vegetable oil
  • 1 small yellow onion diced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 5 cups low-sodium chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 oz corn tortilla chips coarsely crushed

Method
 

  1. Heat the vegetable oil in a Dutch oven over medium-high heat and cook the onion for 4 minutes.
  2. Stir in the chili powder and cumin for 30 seconds, then add the tomatoes and broth and bring to a boil.
  3. Add the chicken, reduce to a lively simmer and cook for 8 minutes.
  4. Stir in the black beans, corn and half the tortilla chips and simmer for 5 to 7 minutes, until the chicken reaches 165°F.
  5. Ladle into six bowls and divide the remaining tortilla chips over the soup.