There’s something magical about a tiny bowl of tortilla soup warm, bright, and full of flavor without ever feeling heavy. This mini version gives you all the cozy, zesty goodness in just the right little portion.
Ingredients
- 1 tsp olive oil
- 1 tbsp finely diced onion
- 1 small garlic clove, minced
- ¼ cup cooked chicken, shredded
- ½ cup chicken broth
- 2 tbsp canned diced tomatoes (with a little juice)
- 1 tbsp corn kernels (fresh or frozen)
- 2 tbsp black beans, rinsed
- ¼ tsp ground cumin
- ⅛ tsp chili powder
- Salt & black pepper to taste
- Optional swap: A squeeze of lime can replace the tomatoes if you want it lighter.
Steps
- Warm the olive oil in a tiny saucepan and sauté the onion and garlic until soft and fragrant.
- Add the shredded chicken, stirring gently just to heat it through.
- Pour in the chicken broth and bring it to a gentle simmer the aroma will already feel comforting.
- Stir in the tomatoes, corn, black beans, cumin, and chili powder. Don’t worry if it looks chunky; tortilla soup is meant to be rustic.
- Simmer for 5 minutes, letting all the flavors blend into a warm, irresistible broth.
- Season with salt and pepper, adjusting until it tastes bright and balanced.
Chef’s Tips
- Add a teaspoon of tomato paste if you want a deeper color and richer flavor.
- If it tastes too spicy, a splash of broth will soften the heat instantly.
- Top just before serving so your tortilla strips stay crisp.
Variations
- Creamy Version: Stir in 1 tbsp of half-and-half at the end for a silky twist.
- Veggie Boost: Add a spoonful of finely diced zucchini or bell pepper.
- Extra-Zesty: Finish with lime zest for a brighter, fresher flavor.