
Chicken Tortilla Soup
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Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 2 chicken breasts, cooked and shredded
- Juice of 1 lime
- Salt and black pepper to taste
- For garnish:
- Fresh cilantro, chopped
- Avocado, diced
- Sour cream
- Shredded cheese (cheddar or Monterey Jack)
- Tortilla strips or chips
Instructions:
Prepare the Base:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, jalapeño (if using), and red bell pepper. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
Add Spices:
- Stir in the cumin, chili powder, and paprika. Cook for about 1 minute until fragrant.
Simmer the Soup:
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce heat to simmer.
Add the Main Ingredients:
- Add the black beans, corn, and shredded chicken to the pot. Simmer for about 15-20 minutes, allowing the flavors to meld together.
Final Touches:
- Stir in the lime juice and season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and top with tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro.