Description
Warm up with a comforting bowl of Chicken Tortilla Soup, a flavorful and hearty Mexican-inspired dish perfect for any occasion.
Ingredients
Main Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 cups cooked shredded chicken
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Toppings:
- 6 small corn tortillas, cut into strips
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 avocado, sliced
- sour cream for topping
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion, garlic, jalapeño, and red bell pepper until softened.
- Add Spices: Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute.
- Cook Soup: Add chicken broth, tomatoes, black beans, and corn. Simmer for 20 minutes. Stir in chicken, cilantro, and lime juice; cook for 5 more minutes.
- Prepare Toppings: Preheat oven to 375°F (190°C). Bake tortilla strips until crispy.
- Serve: Ladle soup into bowls and top with tortilla strips, cheese, avocado, and sour cream.
Notes
- Rotisserie chicken works well in this recipe.
- For extra spice, leave jalapeño seeds or add cayenne pepper.
- Soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 2 months.
