Description
This Chicken Tortilla Soup is a hearty and flavorful Tex-Mex dish featuring tender shredded chicken, tomatoes, black beans, corn, and warm spices simmered in a rich chicken broth. Finished with crispy tortilla strips and fresh toppings like avocado and cilantro, it makes for a comforting weeknight meal full of vibrant taste and satisfying textures.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and black pepper, to taste
- Juice of 1 lime
Optional Toppings
- Tortilla strips or crushed tortilla chips
- Shredded cheese
- Sour cream
- Avocado slices
- Fresh cilantro
Instructions
- Heat olive oil: In a large pot, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion and bell pepper: Add the diced onion and red bell pepper to the pot and cook for 5 to 6 minutes until they become soft and fragrant.
- Add garlic and spices: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and optional cayenne pepper, cooking for about 30 seconds to release their aromas.
- Add tomatoes and broth: Pour in the diced tomatoes with their juices and the chicken broth, then bring the mixture to a boil to combine the flavors.
- Mix in chicken and vegetables: Stir in the shredded cooked chicken, drained black beans, corn kernels, and season with salt and black pepper to taste.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 20 minutes to allow the flavors to meld.
- Finish with lime juice: Remove the pot from heat and stir in the fresh lime juice for brightness and a touch of acidity.
- Serve with toppings: Ladle the soup into bowls and garnish with crispy tortilla strips or crushed chips, shredded cheese, sour cream, avocado slices, and fresh cilantro as desired.
Notes
- Use rotisserie chicken to save time and add flavor effortlessly.
- For a thicker consistency, blend 1 to 2 cups of the soup and stir it back into the pot.
- Adjust the spice level by adding more cayenne pepper or fresh jalapeños according to your preference.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired, Tex-Mex
