Chicken Tortilla Soup

5 from 1 vote

This easy soup recipe that can be ready in 10 minutes—start to finish!

Prep Time5

Cook Time5

Total Time10

Course: Soups, Soups & Stews

Cuisine: Mexican

Servings: servings

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

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.