Description
A hearty and comforting Chicken Tortilla Soup filled with tender chicken, vibrant vegetables, and topped with crunchy tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- Tortilla chips or strips for serving
- Optional garnishes: Avocado, cilantro, cheese, and lime
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté until softened, about 3-5 minutes.
- Add the soup base: Stir in the diced tomatoes, chicken broth, cumin, and chili powder. Bring the mixture to a gentle simmer.
- Incorporate chicken and beans: Add the shredded chicken, black beans, and corn. Season with salt and pepper. Let the soup simmer for another 10-15 minutes to develop the flavors.
- Serve and garnish: Ladle the soup into bowls and top with tortilla chips. Garnish with avocado slices, fresh cilantro, cheese, and a squeeze of lime for an added zing.
Notes
Feel free to substitute rotisserie chicken or use vegetable broth for a lighter version. Customize the spice level by adding fresh jalapeños or extra chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican