This quick and easy Mexican Chicken Tortilla Soup is healthy, absolutely bursting with bold Mexican flavors, and 100 percent crave-able. This soup will become a must-make in your house!
2 boneless skinless chicken breasts
2 teaspoons chili powder divided
1 teaspoon garlic powder divided
2 teaspoons cumin divided
1 teaspoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
2 ears of corn on the cob
8 cups chicken broth
1 15-ounce can diced tomatoes and green chiles
2 15-ounce cans fire roasted tomateos
1 15-ounce can black beans or pinto beans, drained
juice of 2 limes about 2 tablespoons
1 medium onion diced
1-2 jalapenos, seeded and diced
3 teaspoons minced garlic
1 bunch cilantro, roughly chopped
tortilla strips, sour cream, avocado for topping
Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.
While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob.
In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices.
Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.