Description
This Chicken Tortilla Soup is a hearty and flavorful dish featuring tender shredded chicken, fresh vegetables, and a blend of southwestern spices. Simmered to perfection and garnished with fresh cilantro and crunchy tortilla strips, this soup delivers a satisfying taste experience that’s perfect for any day of the week.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeno, chopped
Seasoning & Liquids
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained (15 oz)
- 1 cup corn (fresh, canned, or frozen)
Finishing Touches
- Salt to taste
- 1 lime, juiced
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat the Oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering to create a flavorful base for the soup.
- Sauté Vegetables: Add the chopped onion, minced garlic, chopped bell pepper, and jalapeno to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
- Add Spices: Stir in 1 teaspoon ground cumin and 1 teaspoon chili powder. Cook the mixture for an additional minute to release the spices’ aromas and deepen the flavor.
- Combine Broth and Ingredients: Pour in 4 cups of chicken broth, then add the shredded cooked chicken, diced tomatoes, rinsed black beans, and corn. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a rolling boil, then reduce the heat to a simmer. Allow the soup to cook gently for 20 minutes, giving flavors time to meld beautifully.
- Season and Finish: Stir in the juice of one lime and salt to taste to brighten and balance the flavors.
- Serve: Ladle the soup into bowls. Garnish with fresh cilantro leaves and crunchy tortilla strips for a delightful textural contrast. Serve hot and enjoy!
Notes
- For a spicier soup, include the seeds of the jalapeno or add extra chili powder.
- Use homemade chicken broth for a richer taste, or a low-sodium store-bought option for controlling salt content.
- Leftover chicken from a roast or rotisserie works perfectly for this recipe.
- Tortilla strips can be store-bought or made by cutting corn tortillas into strips and frying or baking them until crisp.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
