There’s nothing like a steaming bowl of soup to warm me up on a brisk fall day. The aroma is so comforting. Trouble is, it often takes hours for the flavors to come together so, I’m always looking for something delicious that doesn’t take all day. That’s why I love this Smoky Chicken & Corn Tortilla Soup recipe. Thanks to our shortcuts, it’s ready to eat in practically no time.
Cooking cumin in with the aromatics allows the spice to “bloom” for a bigger pop of flavor. Then convenient canned broth and tomatoes add instant savory goodness. We opt for leftover cooked chicken, but if you don’t have any on hand, sub rotisserie chicken or any extra protein. Frozen veggies are already partially cooked, so the corn just needs a few minutes in the hot liquid until it’s tender. For added crunch, crumble in our easy homemade tortilla chips. Give it a try, then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tsp. ground cumin
- 4 cups low-sodium chicken broth
- 1 (14.5 oz.) can petite cut diced tomatoes with chipotle chiles
- 1 (8") flour tortilla, cut into 1/2" strips
- 2 cups shredded cooked chicken
- 1 cup frozen corn, thawed, drained
- Cilantro and sliced jalapeño peppers (optional)
Instructions
PrintIn large pot, heat 1 Tbs. oil over medium heat. Add onion, garlic and cumin; cook, stirring occasionally, until starting to soften, 5 min. Add broth, tomatoes with juices and ¼ tsp. salt; cook until flavors blend, 10−15 min.
Meanwhile, in nonstick skillet, heat remaining oil over medium. In batches, add tortilla strips; cook, stirring often, until crisp, 2−3 min.; drain. Add chicken and corn to soup; cook until heated through, 2 min. Add tortilla strips. If desired, garnish with cilantro, sliced jalapeño.
Nutrition
- Calories: 285
- Total Fat: 12 gram
- Saturated Fat: 0 gram
- Protein: 21 gram
- Carbohydrates: 23 gram
- Fiber: 3 gram
- Cholesterol: 53 mg
- Sugar: 3 gram
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