Description
A comforting and flavorful Chicken Tortilla Soup, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Tortilla strips for garnish
- Avocado slices for garnish
- Shredded cheese for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add the ground cumin, chili powder, and smoked paprika, stirring to combine. Cook for another minute to toast the spices.
- Pour in the diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.
- Add the shredded chicken, black beans, and corn. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes to allow the flavors to meld.
- Stir in the chopped cilantro and lime juice just before serving.
- Serve hot, garnished with tortilla strips, avocado slices, and shredded cheese if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
- To make it vegetarian, substitute the chicken with additional beans or vegetables and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg