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Zesty Lime Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 cup canned black beans, rinsed and drained
  • Zest and juice of 2 limes
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 cup baked tortilla strips
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 3 minutes until the onion softens.
  • Pour in the chicken broth and diced tomatoes with green chilies. Stir in the corn, black beans, cumin, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10 minutes.
  • Add the shredded rotisserie chicken along with the lime zest and lime juice. Stir well and let it simmer for another 5 minutes until the chicken is heated through.
  • Ladle the soup into bowls and top each serving with baked tortilla strips and chopped cilantro.

Notes

For the best texture, add the tortilla strips right before serving so they stay crisp. If you want a milder flavor, reduce the cumin by half. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board