chicken tortilla soup
A warm, hearty bowl of chicken tortilla soup is perfect for a cozy dinner. This soup is rich with flavors from spices, tomatoes, and tender chicken pieces, topped with crispy tortilla strips, cheese, and avocado.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
- 1 Baking sheet
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 jalapeño seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 2 chicken breasts cooked and shredded
- 1 can diced tomatoes
- 1 can black beans drained and rinsed
- 1 cup corn kernels
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado cilantro, lime wedges, and shredded cheese for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and diced jalapeño and cook for an additional 2 minutes.
- Stir in the ground cumin, chili powder, and smoked paprika. Cook for 1 minute, allowing the spices to become fragrant.
- Pour in the chicken broth and diced tomatoes with green chilies. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- While the soup is simmering, place the tortilla strips on a baking sheet and bake in the preheated oven for about 10 minutes, or until crispy.
- Add the black beans, shredded chicken, and corn kernels to the pot. Let the soup simmer for another 10 minutes, or until heated through.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheddar cheese, and chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Notes
For a spicier soup, leave the seeds in the jalapeño.
You can also use rotisserie chicken to save prep time.
Customize your toppings to include sour cream, sliced radishes, or pickled jalapeños.