Description
A delicious and easy Chicken Tortilla Soup recipe that is 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, undrained
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
- 1 lime, cut into wedges
- Corn tortillas, cut into strips and fried or baked for garnish
- 1 avocado, diced (optional)
- Shredded cheese (cheddar or Monterey Jack, optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes.
- Add ground cumin, chili powder, and smoked paprika to the pot, stirring for about 1 minute until fragrant.
- Pour in the diced tomatoes with their juice and chicken broth, bringing the mixture to a boil.
- Reduce heat to low and add shredded chicken, black beans, and corn.
- Season with salt and pepper to taste.
- Simmer for 15-20 minutes to allow flavors to meld.
- Before serving, stir in fresh cilantro if using.
- Serve hot, garnished with tortilla strips, avocado, shredded cheese, and lime wedges on the side.
Notes
- For added depth of flavor, consider roasting the vegetables before adding them to the soup.
- You can substitute the chicken with cooked turkey or use vegetable broth for a vegetarian version.
- 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: 25g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg