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chicken tortilla soup mix
Natacha

Hearty Chicken Tortilla Soup Mix

Shredded chicken simmered with black beans, sweet corn, and fire-roasted tomatoes in spiced broth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soupe
Cuisine: Tex-Mex
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups Swanson low-sodium chicken broth
  • 2 cups cooked shredded chicken breast
  • 1 can (14 oz) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen sweet corn kernels
Seasonings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp kosher salt
Toppings
  • 1 cup crispy tortilla strips
  • ½ cup sour cream

Equipment

  • Grande casserole avec couvercle
  • Cuillère en bois

Method
 

  1. Pour chicken broth and diced tomatoes into a large soup pot over medium heat.
  2. Add shredded chicken, black beans, sweet corn, cumin, chili powder, and garlic powder.
  3. Bring soup to a gentle boil, then lower heat and simmer uncovered for 20 minutes.
  4. Season soup with salt to taste and ladle into soup bowls.
  5. Garnish each bowl with crispy tortilla strips and a dollop of sour cream.

Notes

Vous pouvez personnaliser : ajouter haricots noirs, maïs, jalapeños ou finir avec crème sure tirée de recettes similaires :contentReference[oaicite:1]{index=1}.