Spicy and comforting chicken tortilla soup

Warm up with a bowl of flavorful and hearty chicken tortilla soup. This recipe combines tender chicken, aromatic spices, and crispy tortilla strips for a satisfying meal. Perfect for cold winter evenings or any time you're craving a spicy and comforting dish. Get ready to enjoy a bowl of deliciousness!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 (14.5 ounces) can diced tomatoes
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 2 cups shredded cooked chicken
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 8 small corn tortillas
• Vegetable oil for frying
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream, for garnish
• 1/4 cup chopped fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and jalapeno pepper. Cook until the onion is soft and translucent, about 5 minutes.
2. Stir in the chili powder, cumin, and paprika. Cook for 1 minute to release the flavors.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the corn kernels, black beans, shredded chicken, and chopped cilantro to the pot. Simmer for an additional 10 minutes to allow the flavors to meld together.
5. Season the soup with salt and pepper to taste.
6. Meanwhile, prepare the tortilla strips by heating vegetable oil in a deep skillet or pot. Cut the tortillas into thin strips and fry them in batches until crispy. Transfer to a paper towel-lined plate to drain excess oil.
7. To serve, ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, and crispy tortilla strips. Serve with lime wedges on the side.
8. Enjoy this spicy and comforting chicken tortilla soup!

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