Chicken Tortilla Vegetable Soup
A warm, comforting one-pot soup featuring chicken, vegetables, and a blend of spices that creates a delightful harmony of flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 small onion, finely chopped
- 2 cans (14.5 oz each) chicken broth Can use low-sodium broth.
- 1 can (14.5 oz) beef broth Can use low-sodium broth.
- 1 can (15 oz) petite diced tomatoes No salt added variant is preferred.
- 1 can (15 oz) black beans, drained & rinsed Can substitute with kidney beans or pinto beans.
- 2 cups cooked chicken, shredded or chunked Use pre-cooked chicken for faster preparation.
- 2 cups frozen corn
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon salt Taste before adding more as broths can contain salt.
Instructions
Preparation
- Heat the olive oil in a large stock pot over medium-high heat. Add the sliced carrots, celery, and chopped onion. Stir occasionally until the vegetables are tender.
Cooking
- After 6 to 8 minutes, when the vegetables are tender and the onion is translucent, add the chicken broth, beef broth, petite diced tomatoes, and drained black beans. Mix well.
- Incorporate the cooked shredded chicken and frozen corn. Add dried parsley flakes, basil, garlic powder, cumin, coriander, and salt. Stir well.
- Bring the soup to a boil, then reduce the heat to low and cover. Simmer for at least 20 to 30 minutes to deepen the flavors.
- Taste the soup before serving and adjust seasoning. Serve with crispy tortilla strips, cheese, and a dollop of sour cream if desired.
Notes
For best flavor, allow the soup to sit overnight in the fridge before serving. Adjust spice levels to your preference. Use pre-cooked chicken and consider cooking it in a slow cooker for convenience.