Chicken Tortilla Soup
A comforting bowl of classic chicken tortilla soup, filled with rich broth, zesty spices, and hearty ingredients that evoke a taste of Mexico.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 whole onion, chopped
- 2 cloves garlic, minced
- 1 whole jalapeño, diced (optional) Add for heat
- 1 whole bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed Can be substituted with kidney beans
- 1 cup corn (frozen or canned)
- Salt and pepper, to taste
- Tortilla strips, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
Cooking the Soup
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, diced jalapeño (if using), and chopped bell pepper. Sauté until softened.
- Stir in the ground cumin and chili powder, cooking for an additional minute.
- Pour in the chicken broth and bring it to a boil.
- Introduce the shredded chicken, diced tomatoes, black beans, and corn.
- Reduce the heat and let the mixture simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnishing each bowl with tortilla strips, fresh cilantro, and lime wedges.
Notes
To customize the soup, add different beans, veggies, or try a creamy version with coconut milk. Adjust spice levels based on personal taste.