Description
Learn how to make a delicious Quick Tortilla Soup perfect for busy nights. This easy recipe is sure to satisfy your cravings in no time!
Ingredients
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 g) chopped yellow onion
- 2 cloves garlic, minced
- 2 tbsp (30 ml) minced jalapenos
- 1 cup (165 g) corn, if using canned, no salt added
- 1, 15 oz (425 g) can black beans, rinsed and drained
- 2 cups (280 g) shredded chicken
- 1, 14.5 oz (410 g) can diced tomatoes, including juice
- 1 1/2 tsp (7.5 ml) taco seasoning
- 4 cups (960 ml) beef broth, reduced sodium if using canned
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 ml) lime zest
- 1 avocado, chopped
- 1/2 cup (50 g) shredded cheese
- 1/2 cup (30 g) tortilla strips or chips
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tsp (10 ml) lime juice
Instructions
- In a large pot, warm the vegetable oil over medium heat. When it’s hot, add the chopped onion and cook for 4 to 5 minutes until it becomes soft and clear. Mix in the minced garlic and jalapenos, cooking for an additional minute.
- Incorporate the corn and black beans into the onion mixture, stirring them for 2 minutes.
- Introduce the shredded chicken, diced tomatoes with their juice, and taco seasoning to the pot. Stir everything together over medium heat until well combined.
- Pour in the beef broth and lime juice, then cook for 10 minutes over medium heat until the chicken is heated through and the broth is hot but not boiling. Add the lime zest right before serving.
- Dish out into bowls, topping with chopped avocado, shredded cheese, a dash of lime juice, and fresh cilantro, if desired.
Notes
- Note: For a vegetarian option, use extra black beans or tofu instead of shredded chicken for a protein-packed alternative. Consider topping the soup with crushed tortilla chips or strips for added crunch. Adjust the spiciness by adding more or less minced jalapenos to suit your taste.
