Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and minced (optional for heat)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 6 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies (or regular diced tomatoes)
– 1 can (15 oz) black beans, drained and rinsed
– 1 1/2 cups cooked, shredded chicken (rotisserie chicken works well)
– 1/2 cup corn kernels (fresh or frozen)
– Salt and pepper to taste
– Juice of 1 lime
– Fresh cilantro, chopped (for garnish)
– 1 avocado, sliced (for garnish)
– Tortilla strips or crushed tortilla chips (for garnish)
– Shredded cheese (cheddar, Monterey Jack, or cotija) (optional, for garnish)

Instructions:

1. **Sauté the Aromatics:**
– In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté until softened, about 5 minutes. Add the minced garlic and jalapeño (if using), and cook for another minute until fragrant.

2. **Add Spices and Broth:**
– Stir in the cumin, chili powder, and smoked paprika, cooking for about 1 minute to toast the spices. Add the chicken broth and diced tomatoes, and bring the mixture to a simmer.

3. **Add Chicken and Beans:**
– Stir in the shredded chicken, black beans, and corn. Simmer the soup for about 10 minutes to allow the flavors to meld. Add salt and pepper to taste.

4. **Finish the Soup:**
– Stir in the lime juice and adjust seasoning if needed. Remove from heat.

5. **Serve:**
– Ladle the soup into bowls. Garnish each serving with sliced avocado, fresh cilantro, and tortilla strips or crushed tortilla chips. You can also add shredded cheese if desired.

This **Chicken Tortilla Soup** is a delicious and satisfying dish that’s perfect for a comforting meal. The toppings can be customized to your liking, making it a versatile and crowd-pleasing option!