Chicken Tortilla Soup
A comforting and flavorful soup combining tender chicken, zesty spices, and fresh vegetables, perfect for any occasion.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 290 kcal
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (red or green)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- Salt and pepper to taste
- 0.25 cup fresh cilantro, chopped
- 1 Juice of lime
- Tortilla strips for garnish
- Avocado slices for garnish (optional)
- Shredded cheese for garnish (optional)
- Sour cream for garnish (optional)
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent. Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
Pour in chicken broth and bring to a gentle simmer. Add shredded cooked chicken and stir well to combine.
Add ground cumin, chili powder, smoked paprika, and cayenne pepper. Stir for about a minute, then add diced tomatoes, black beans, and corn. Season with salt and pepper to taste.
Let the soup simmer for 15-20 minutes, stirring occasionally to prevent sticking.
Stir in chopped cilantro and lime juice just before serving. Garnish with tortilla strips, avocado slices, shredded cheese, and sour cream if desired.
Calories: 290kcalProtein: 24gSodium: 800mg
Keyword chicken, soup, tortilla