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Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup is a flavorful and hearty meal filled with tender chicken, beans, veggies, and spices, topped with crispy tortilla strips and your favorite garnishes.
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Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can black beans, drained and rinsed
  • 1 14.5 oz can corn, drained
  • 2 cups cooked and shredded chicken rotisserie chicken works well
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • For Garnishing:
  • Tortilla strips or crushed tortilla chips
  • Shredded cheddar or Monterey Jack cheese
  • Chopped fresh cilantro
  • Diced avocado
  • Lime wedges
  • Sour cream

Instructions
 

  • Sauté Vegetables:
  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, red bell pepper, and jalapeño, cooking for another 2 minutes.
  • Add Spices:
  • Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir well to coat and cook for 1 minute to release the flavors.
  • Simmer the Soup:
  • Pour in the chicken broth, diced tomatoes (with their juices), black beans, and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
  • Add Chicken:
  • Stir in the shredded chicken and lime juice. Let the soup simmer for another 5 minutes to heat through. Season with salt and pepper to taste.
  • Prepare Garnishes:
  • If using tortilla strips, lightly fry them in a bit of oil until crispy, or use store-bought tortilla chips.
  • Serve:
  • Ladle the soup into bowls and top with your choice of garnishes, such as tortilla strips, cheese, avocado, cilantro, or a dollop of sour cream. Serve with lime wedges on the side for an extra burst of flavor.