Description
This Chicken Tortilla Soup is a vibrant and flavorful dish that combines tender shredded chicken with a medley of vegetables, beans, and spices, simmered in a rich chicken broth. Perfect for a comforting meal, it offers a balance of smoky, spicy, and zesty flavors, topped with crisp tortilla strips and fresh cilantro for added texture and freshness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 jalapeno, chopped
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
Main Ingredients
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed (15 oz)
- 1 cup corn (fresh, canned, or frozen)
- 1 lime, juiced
Garnish and Serving
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat the Oil: In a large pot over medium heat, heat 2 tablespoons of olive oil until warm, preparing it for sautéing the vegetables.
- Sauté Vegetables: Add the chopped onion, minced garlic, chopped bell pepper, and jalapeno to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Spices: Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder. Cook for an additional minute to bloom the spices, enhancing their flavor.
- Add Liquids and Main Ingredients: Pour in 4 cups of chicken broth, then add the shredded cooked chicken, diced tomatoes with their juice, rinsed black beans, and corn. Stir well to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Season and Add Lime: Stir in the juice of 1 lime and salt to taste, adjusting for your preferred seasoning balance.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves and crispy tortilla strips for added texture and flavor. Serve immediately while hot.
Notes
- For a spicier soup, increase the amount of jalapeno or add a pinch of cayenne pepper.
- If you prefer a thicker soup, partially mash some of the black beans or reduce the broth slightly during simmering.
- Corn can be fresh, frozen, or canned depending on availability and preference.
- Tortilla strips can be homemade by cutting corn tortillas into strips and baking or frying them until crisp.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
