Mexican Tortilla Soup
This delicious Mexican Tortilla Soup begins with a rich, aromatic tomato broth infused with fire-roasted tomatoes, garlic, onions, and smoky spices like cumin and chili powder. This savory base is simmered with tender shredded chicken, black beans, sweet corn, and diced chiles for extra heartiness and a mild kick. Top with crispy, salty tortilla strips for a satisfying crunch.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
10 Min
Ingredients
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 carton (32 oz.) chicken broth
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) fire-roasted diced tomatoes
1 can (4 oz.) diced green chilies, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15.5 oz.) black beans, drained and rinsed
1 cup cooked shredded chicken
4 corn tortillas
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 carton (32 oz.) chicken broth
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) fire-roasted diced tomatoes
1 can (4 oz.) diced green chilies, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15.5 oz.) black beans, drained and rinsed
1 cup cooked shredded chicken
4 corn tortillas
Instructions
- In a large pot, heat oil over medium-high. Add garlic, chili powder, and cumin. Cook 1 minute.
- Add broth, tomato sauce, tomatoes, chilies, corn, beans and chicken. Stir together, reduce heat and simmer 10 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame until crispy. Cut into strips.
- Ladle soup in bowls and top with tortilla strips.
- In a large pot, heat oil over medium-high. Add garlic, chili powder, and cumin. Cook 1 minute.
- Add broth, tomato sauce, tomatoes, chilies, corn, beans and chicken. Stir together, reduce heat and simmer 10 minutes.
- While soup is cooking, heat tortillas in toaster oven or over flame until crispy. Cut into strips.
- Ladle soup in bowls and top with tortilla strips.
