- 1 tablespoon olive or avocado oil
- 1 medium yellow onion, finely chopped
- 15-ounce can whole kernel corn, undrained
- 15-ounce can black beans, rinsed and drained
- 15-ounce can diced fire-roasted tomatoes, undrained
- 4-ounce can chopped green chiles
- 2 cups (16 ounces) shredded, cooked chicken
- 2 cups chicken broth
- 1 (1 to 1.3 ounce) taco seasoning mix, mild or medium
- 1 teaspoon cumin
- 1 teaspoon fresh lime juice
Toppings:
- shredded cheese of choice
- sour cream, optional
- corn chips, such as Fritos
In a large skillet over medium heat, add the oil and onion. Sauté for 2-3 minutes, stirring, until translucent. Add the corn, beans, tomatoes, green chiles, shredded chicken, broth, taco seasoning, and cumin. Stir well and bring heat to boiling. Turn heat to medium and cook for about 15 minutes to combine flavors. Remove from heat, add lime juice and stir. Serve soup in bowls with desired toppings. Serves 6. Can easily double recipe.
Chris, Your tortilla soup is super. It was made on a cold winter night in January at my home near the Grand Traverse/Leelanau County line. The lime juice made it sing. Gracias!
We just tried this recipe and it was great, even though I had to make a few substitutions because I was out of something. We’ll be making it again and again! My compliments to the chef, Chris McAfee!
I doubled the batch and used mild taco seasoning – was the right amount of spice and was a hit!