Chicken Tortilla Soup

Prep Time

15 minutes

Cook Time

1 hour

Yield

4 to 6 servings

Ingredients

  • 1 Tbsp. cooking oil
  • 1 large white or yellow onion, diced
  • 1 lb. boneless, skinless chicken
  • 1 qt. chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 (15 oz.) can corn kernels, undrained
  • 1 (15 oz.) can black beans, undrained
  • 2 packets of Mateo’s Medium Ancho Chile Taco Seasoning

Toppings
  • Crushed tortilla chips or tortilla strips
  • Diced avocado
  • Sour cream
  • Lime wedges

Directions

  1. Heat oil over medium-high heat in a large pot. Add onion and cook until slightly softened, about 5 minutes, stirring frequently.
  2. Add chicken, broth, tomatoes, corn, black beans and Mateo’s Taco Seasoning. Bring to a boil, reduce heat and simmer for about 25 minutes or until chicken is cooked through.
  3. Remove chicken from pot, shred and return to pot. Stir well.
  4. Serve soup topped with tortilla chips, avocado, sour cream and lime wedges as desired.
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