Description
Learn how to make a delicious Copycat Chicken Tortilla Soup Ground Round recipe that’s perfect for cozy nights in. Try this easy and flavorful dish today!
Ingredients
- 3 tablespoons vegetable oil (44 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (3 ml) paprika
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 pound boneless, skinless chicken breasts, diced (450 g)
- 4 cups chicken broth (950 ml)
- 1 can (14.5 ounces) diced tomatoes with green chilies (411 g)
- 1 can (15 ounces) kidney beans, drained and rinsed (425 g)
- 1 cup frozen corn (150 g)
- 1 cup water (240 ml)
- 1 tablespoon lime juice (15 ml)
- 1/4 cup chopped fresh cilantro (15 g)
- Tortilla chips for serving
- Shredded mozzarella cheese for serving
- Sliced avocado for serving
- Greek yogurt for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add ground cumin, chili powder, paprika, salt, and black pepper to the pot.
- Add diced chicken breasts and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the can of diced tomatoes with green chilies.
- Add the drained and rinsed black beans to the pot.
- Mix in the frozen corn and cup of water.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in lime juice and chopped fresh cilantro before serving.
- Serve the soup hot, topped with tortilla chips, shredded cheddar cheese, sliced avocado, and sour cream as desired.
Notes
- For added spiciness, include a pinch of cayenne pepper or chopped jalapeño in the soup.
- Enhance the heartiness by adding cooked rice or quinoa to the mix.
- Create a creamier texture by stirring in a dollop of cream cheese or sour cream before serving.
