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Chicken Tortilla Soup
This easy soup recipe that can be ready in 10 minutes—start to finish!
Prep Time
5
mins
Cook Time
5
mins
Total Time
10
mins
Course:
Soups, Soups & Stews
Cuisine:
Mexican
Keyword:
10-Minute Chicken Tortilla Soup, Chicken Tortilla Soup, Soup
Servings:
6
servings
Author:
Mary's Nest
Equipment
Large Soup Pot
Ingredients
1
tablespoon
Ghee, or other cooking fat or oil
2
cloves
Garlic, minced
1
teaspoon
Cumin, ground
1
teaspoon
Coriander, ground
1
teaspoon
Fine ground sea salt
1/2
teaspoon
Freshly ground black pepper
2-3
cups
Shredded chicken
2
cans
Black beans
Store-bought cans, or 2 pints home-canned, or approximately 4 cups soaked beans.
1
can
Corn
Store-bought can or 1 pint home-canned, or 2 cups fresh or frozen corn.
2
cups
Salsa
6
cups
Water, or Chicken Broth, Stock, or Bone Broth
tomato paste, optional
Instructions
Put ghee into soup pot set on medium heat. Once melted, add in spices, salt, and pepper. Stir to mix.
Add garlic and saute for 1 minute.
Add chicken and mix well to coat with spices.
Add beans, corn, salsa, and mix well.
Add water or broth and stir.
Bring up to a boil, then turn down to medium and allow soup to heat through.
Serve in bowls and top with sour cream, grated cheese, tortilla chips, and avocado, if desired.
Video
Notes
Find this recipe and video at
https://marysnest.com/chicken-tortilla-soup/
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