This Chicken Tortilla Soup II is a satisfying and flavorful dish made with tender chicken, vegetables, and spices. With its rich broth and crunchy tortilla strips, this soup is perfect for a cold day or as a comforting weeknight meal. It's also easy to make and can be customized with your favorite toppings such as avocado, cheese, and sour cream. Get ready to enjoy a bowl of deliciousness!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 can (14 ounces) diced tomatoes
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- Juice of 1 lime
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 8 small corn tortillas, cut into thin strips
- Vegetable oil for frying
- Optional toppings: avocado slices, shredded cheese, sour cream, lime wedges
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, jalapeno pepper, and red bell pepper. Cook for 5 minutes, or until the vegetables are softened.
- Stir in the ground cumin, chili powder, and paprika. Cook for an additional minute to toast the spices.
- Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Add the shredded chicken, corn kernels, black beans, and lime juice to the pot. Cook for 10 minutes, or until heated through.
- Season with salt and pepper to taste. Stir in the chopped cilantro.
- Meanwhile, in a separate pan, heat vegetable oil over medium-high heat. Fry the tortilla strips in batches until crispy and golden brown. Drain on paper towels.
- Serve the soup hot, garnished with the crispy tortilla strips. Top with avocado slices, shredded cheese, sour cream, and lime wedges, if desired.
- Enjoy this delicious Chicken Tortilla Soup II!
