This Chicken Tortilla Soup with Corn is a healthy, freezer-friendly meal that’s packed with bold Mexican flavors! Perfect for cozy nights and easy weeknight dinners.
Step 1
Heat the olive oil over medium high heat in a Dutch oven or large soup pot. Add the onions, poblano peppers, garlic, cumin, oregano, and pepper. Cook for 6-8 minutes until onions and peppers begin to soften.
Step 2
Add the chicken breast, chicken broth, diced tomatoes (undrained), and corn tortillas. Bring to a boil. Then turn down to a simmer and cover. Cook for 12-14 minutes, or until chicken is cooked through.