Here in Texas, tortilla soup is a popular dish that is heartwarming and simple to make. Made with ingredients you likely typically have on hand in your pantry, you can make this meal just about anytime. Try out this super easy one-pot version that you’re sure to fall in love with!
1 pound boneless chicken breasts
1 teaspoon olive oil
1 diced onion
2 cloves garlic (crushed)
1/2 teaspoon ground cumin
2 cans of chicken broth (29 oz.)
1 1/2 cups frozen corn
1/2 teaspoon chili powder
1 can black beans (15 oz.)
1 1/2 tablespoons lemon juice
1 1/2 cups chunky salsa
- In a large pot over medium heat, sauté the chicken in the olive oil for about 5 minutes. Add the onions and garlic to cook for a few minutes. Then add cumin and mix well.
- Add in the broth, corn, chili powder, beans, lemon juice, and salsa and stir. Reduce heat to low, cover and simmer for about 20 to 30 minutes.
- Crumble some tortilla chips/strips and add to individual bowls. Once the soup is hot, pour it into the bowls over chips. Top with the Monterey Jack cheese and a little sour cream or avocado if desired.
To mix things up, try topping with cilantro, lime juice, jalapenos or green onion. The possibilities are endless, and one reason this dish is such a crowd pleaser is because of how customizable it can be!