Description
Warm up with a bowl of hearty Chicken Tortilla Soup! Packed with shredded chicken, bold spices, and crunchy tortilla strips, it’s the ultimate comfort food.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 2 cups cooked, shredded chicken
- 1/4 cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
- Juice of 1 lime
For Toppings:
- Tortilla strips (store-bought or homemade)
- Shredded cheddar cheese
- Sliced avocado
- Sour cream
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
- Add Spices and Base:
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant. Add chicken broth, diced tomatoes, black beans, and corn. Stir well.
- Simmer the Soup:
- Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes to blend flavors.
- Add Chicken and Season:
- Stir in shredded chicken and simmer for another 5 minutes. Add lime juice, cilantro, salt, and pepper to taste.
- Serve and Garnish:
- Ladle soup into bowls and top with tortilla strips, cheese, avocado slices, and sour cream.
Notes
- Make it Spicier: Add diced jalapeños or a pinch of cayenne for extra heat.
- Vegetarian Option: Substitute chicken with more beans or tofu, and use vegetable broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g