Cozy up with this healthy and easy Chicken Tortilla Soup! Chicken simmers with onion, jalapeño, garlic, black beans and sweet corn in a deliciously spiced tomato broth. Serve with crushed tortilla chips and a plethora of toppings! Serves 6-8 in under 45 minutes.
To a large dutch oven or heavy pot, add the olive oil, onion, jalapeño, garlic with a pinch of salt. Heat on medium-low, stir and cook until softened, about 8 minutes.
Add in chili powder, cumin, chipotle powder, oregano, and cayenne. Stir and cook 1 minute.
Next, add in the crushed tomatoes, black beans, corn, chicken, broth and lime juice. Add 2 cups of water to the crushed tomato can, swirl to get anything left behind in the can. Stir to combine.
With the lid cracked, bring to a low bubble and simmer for 30 minutes.
Remove the lid, add in the cilantro and season with kosher salt.
Ladle soup into bowls and erve with desired toppings and tortilla chips. Crush chips into soup as you eat.
Notes
*use 1 jalapeno if large, 2 if small. Remove seeds and ribs for less heat.