Cheesy Southwestern Chicken Tortilla Soup: A Cozy Comfort Recipe
A comforting and flavorful soup featuring chicken and cheese with a Southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 can black beans (15 ounces), rinsed and drained
- 1 cup corn kernels
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 3 tortillas, cut into strips
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until soft.
- Add the chicken and cook until browned on all sides.
- Stir in diced tomatoes, chicken broth, black beans, corn, chili powder, and cumin. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add the cheese and cilantro, stirring until the cheese melts.
- Serve hot, garnished with tortilla strips.
Notes
- Adjust the spiciness by adding more or less chili powder.
- Top with avocado or sour cream if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg