Chicken Tortilla Soup Recipe is loaded with so much flavor, makes an easy meal and comes together in under 30 minutes. Chicken Tortilla Soup has shredded chicken, corn, black beans and a delicious broth with just a touch of spice.
In a large 6 quart dutch oven over medium heat cook and stir the onion in the olive oil for 2-3 minutes, until it is soft.
Add in the garlic and cook and stir for 30 seconds.
Place the chicken on top of the onion and garlic and season with the cumin, chili powder, sea salt and black pepper.
Pour in the Cans of Rotel tomatoes, tomato sauce and chicken broth. Bring the soup to a boil, turn down the heat if needed, cover the pot with a lid and simmer for 20 minutes. Cook until the chicken reaches an internal temperature of 165 or is cooked through.
Remove the chicken from the pot and shred into bite sized pieces. Place the chicken back into the soup.
Add in the black beans, corn, lime juice and cilantro. Allow to simmer for an additional 5 minutes before serving.