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Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup Recipe

 

 

 

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked and shredded chicken
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Tortilla strips, for serving
  • Avocado slices, for serving
  • Sour cream, for serving

Instructions:

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, cooking until the onion becomes translucent, about 5 minutes.
  2. Add Spices: Stir in the cumin, paprika, chili powder, salt, and pepper. Cook for another minute until fragrant.
  3. Simmer Soup: Add the chicken broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Add Chicken: Stir in the shredded chicken and continue to simmer for an additional 10 minutes.
  5. Finish & Serve: Remove from heat. Stir in the lime juice and fresh cilantro. Serve hot with tortilla strips, avocado slices, and a dollop of sour cream.

This recipe captures the vibrant, comforting essence of chicken tortilla soup, perfect for a cozy meal. Adjust the seasoning and toppings to your taste for the best experience!

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