Roasted chicken, fire-roasted corn, avocado, tortilla strips, cotija, cilantro

In a large pot, combine the chicken broth, diced tomatoes, fire-roasted corn, salt, black pepper, ground cumin, and chili powder. Bring to a simmer over medium heat.

Prepare the Base

Once the broth is simmering, add the shredded roasted chicken to the pot. Stir and let it cook for about 10 minutes until heated through.

Add Chicken

Ladle the soup into bowls. Top each serving with diced avocado, tortilla strips, crumbled cotija cheese, and chopped cilantro. Squeeze fresh lime juice over the top before serving.

Serve

Roasted chicken, shredded

Fire-roasted corn (canned or frozen)

Chicken broth

Diced tomatoes (with juices)

Tortilla strips

Avocado, diced

Cotija cheese, crumbled

Fresh cilantro, chopped

Lime, juiced

Salt

Black pepper

Ground cumin

Chili powder

Tortilla Chicken Soup

tortilla chicken soup

Recipe information

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