Description
This vibrant and hearty Chicken Tortilla Soup combines tender shredded chicken with a flavorful broth infused with diced tomatoes, bell peppers, and a blend of spices. Garnished with crispy corn tortilla strips, fresh lime juice, and cilantro, it offers a comforting and zestful meal perfect for any occasion.
Ingredients
Soup Ingredients
- 2 cups cooked and shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes with green chilies
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 tsp smoked paprika
Garnish
- Corn tortillas (for strips)
- Fresh lime juice
- Cilantro
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent, about 3-4 minutes. Then add minced garlic and diced red bell peppers, cooking for an additional 3-4 minutes to soften and release their flavors.
- Add Liquids and Simmer: Stir in the canned diced tomatoes with green chilies and the low-sodium chicken broth. Increase heat to bring the mixture to a boil, then lower the heat to simmer gently.
- Incorporate Chicken and Spices: Add the shredded cooked chicken along with cumin, chili powder, and smoked paprika to the pot. Stir to combine all ingredients evenly and let it simmer for 10 minutes to meld the flavors.
- Prepare Garnishes and Serve: Just before serving, add a splash of fresh lime juice to the soup. Garnish each bowl with crispy corn tortilla strips and fresh cilantro for added texture and brightness.
Notes
- Use low-sodium chicken broth to control the salt level.
- For a spicier soup, add diced jalapeños or increase chili powder quantity.
- To make homemade tortilla strips, cut corn tortillas into thin strips and bake or fry until crispy.
- Leftover soup stores well in the refrigerator for up to 3 days.
- Can be made gluten free by ensuring corn tortillas are certified gluten free.
