Chicken Tortilla Soup
A rich and comforting Chicken Tortilla Soup full of earthy spices, fresh ingredients, and customizable toppings—a perfect dish for any occasion.
Ingrédients
Main Ingredients
- 2 tablespoons olive oil
- 1 whole onion, chopped
- 2 cloves garlic, minced
- 1 whole bell pepper, chopped
- 1 whole jalapeno, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- Salt to taste
- 1 whole lime, juiced
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the onion, garlic, bell pepper, and jalapeno, and shred the cooked chicken.
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, garlic, bell pepper, and jalapeno. Cook for about 5–7 minutes, until the vegetables are softened.
- Stir in the ground cumin and chili powder, allowing them to toast for about a minute.
- Pour in the chicken broth, and bring the mixture to a boil.
- Add the shredded chicken, diced tomatoes, black beans, and corn to the pot. Stir well to combine all ingredients.
- Reduce the heat and let the soup simmer for about 20 minutes.
- After the simmering time, add the lime juice and salt to taste.
- Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips.
Notes
For best results, sauté vegetables properly and use fresh herbs. Customize spice levels to your preference and consider using fresh or roasted ingredients for enhanced flavor.