Description
A warm and comforting bowl of chicken tortilla soup made with shredded chicken, beans, corn, and a spiced tomato broth, topped with crispy tortilla strips and creamy toppings.
Ingredients
- 2 cups shredded chicken
- 4 cups chicken broth
- 1 can (14 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans
- 1 cup corn kernels
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 jalapeño, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp lime juice
- Salt to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil and sauté diced onion and minced garlic until fragrant.
- Add chopped jalapeño, chili powder, cumin, and smoked paprika. Stir for 1-2 minutes.
- Pour in chicken broth and fire-roasted tomatoes. Simmer for 10 minutes.
- Add shredded chicken, black beans, corn, and diced bell peppers if desired.
- Simmer for 15 minutes until vegetables are tender.
- Stir in lime juice and adjust salt to taste.
- Serve hot, topped with crispy tortilla strips, cheese, avocado, sour cream, and cilantro.
Notes
Customize with your favorite toppings. Use rotisserie chicken for convenience. Adjust spice level by adding extra jalapeño or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican