chicken tortilla soup
Chicken tortilla soup is a flavorful and hearty dish that combines tender chicken, fresh vegetables, beans, and spices, topped with crispy tortilla strips. It's a comforting meal perfect for any day of the week.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- to taste salt
- to taste black pepper
- 1 medium lime, juiced
- 1 cup corn (fresh or frozen)
- 1 medium avocado, sliced
- to garnish fresh cilantro, chopped
- to top tortilla strips for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic, diced bell pepper, carrot, and zucchini. Cook for an additional 5-7 minutes, until the vegetables are softened.
- Add the black beans, diced tomatoes (with juices), chicken broth, shredded chicken, ground cumin, chili powder, salt, and black pepper to the pot. Stir well to combine all ingredients.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the lime juice and corn, and cook for another 5 minutes until heated through.
- Taste the soup and adjust seasoning if needed. Remove from heat and serve hot.
- Ladle the soup into bowls, and top with sliced avocado, fresh cilantro, and crispy tortilla strips.
Notes
You can customize the soup by adding different vegetables according to your preference, such as corn or jalapeños for added heat.
To make the tortilla strips, cut corn tortillas into strips, toss them with a little olive oil, and bake at 400°F (200°C) for about 10-15 minutes until crispy.
This soup can be made ahead of time and stored in the refrigerator for up to three days or frozen for longer storage.