Name: Easy weeknight (or anytime) tortilla soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp crushed red pepper flakes; 1 can (14.5 oz) diced tomatoes; 4 cups low-sodium chicken broth; 1 can (15 oz) black beans, rinsed and drained; 1 cup frozen corn; 2 cups shredded cooked chicken; ¼ tsp black pepper; 1 lime, juiced; 4 small corn tortillas, cut into triangles; 1 Tbsp olive oil, for tortilla strips; Shredded cheese; Chopped cilantro; Sliced avocado

Preparation

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until softened.
Add the garlic, chili powder, cumin, smoked paprika and red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
Stir in the tomatoes, chicken broth, black beans, corn, shredded chicken and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
While the soup simmers, toss the tortilla pieces with 1 tablespoon olive oil. Spread them on a baking sheet and bake at 425°F for 6 to 8 minutes or until crisp. You can also cook them in a dry skillet over medium heat until lightly browned.
Stir the lime juice into the soup. Taste and add more salt if needed.
Ladle the soup into bowls and top with tortilla strips and optional garnishes. Serve hot.

Easy weeknight (or anytime) tortilla soup

Ingredients

Optional (garnish):

Preparation

Nutrition

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