Easy Mexican Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can corn, drained
• 2 tablespoons lime juice
• 2 cups cooked chicken, shredded
• 1/2 cup cilantro, chopped
• Tortilla chips, for serving
• Shredded cheese, for serving

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and jalapeno and cook until softened, about 5 minutes.
3. Stir in the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper and cook for 1 minute.
4. Add the chicken broth, tomatoes, black beans, corn, lime juice, and chicken and bring to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes.
6. Stir in the cilantro and season with additional salt and pepper, if desired.
7. Serve with tortilla chips and shredded cheese.

Interesting Facts

• Tortilla soup originated in Mexico and has been around since the 16th century.
• This soup is traditionally served with a side of warm tortillas.
• This soup can easily be made vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.