Warm-up with a bowl of this flavorful and satisfying Chicken Tortilla Soup. Made with tender chicken, vegetables, and spices, this recipe delivers a spicy and comforting dish that is perfect for any occasion. Serve it with crispy tortilla strips, sour cream, and a squeeze of fresh lime for an authentic Mexican experience. This soup can be prepared in just 45 minutes, making it a quick and easy option for lunch or dinner. Try this delicious recipe today and enjoy a burst of flavors in every bite!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen corn
- Salt and pepper to taste
- Tortilla strips, for serving
- Fresh cilantro, chopped
- Sour cream
- Lime wedges
Directions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, jalapeno pepper, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
- Add the diced tomatoes, black beans, chicken broth, shredded cooked chicken, and frozen corn. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld together.
- Season with salt and pepper to taste.
- To serve, ladle the soup into bowls and top with tortilla strips, chopped fresh cilantro, a dollop of sour cream, and a squeeze of fresh lime juice.
