Chicken Tortilla Soup

Published on
08 May 2024
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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:

  1. 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.
  2. Add Spices:

    • Stir in the cumin, chili powder, and paprika. Cook for about 1 minute until fragrant.
  3. Simmer the Soup:

    • Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce heat to simmer.
  4. 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.
  5. Final Touches:

    • Stir in the lime juice and season with salt and pepper to taste.
  6. Serve:

    • Ladle the soup into bowls and top with tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro.
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