Description
This flavorful Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and a blend of spices simmered in a rich tomato and chicken broth base. Topped with crispy tortilla strips, creamy avocado, shredded cheese, cilantro, and sour cream, it’s a comforting and easy-to-make Mexican-inspired soup perfect for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14.5 ounce can diced tomatoes with juices
- 1 10 ounce can diced tomatoes with green chilies
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen or canned corn, drained
- 1 15 ounce can black beans, drained and rinsed
- 1 tablespoon fresh lime juice
For Serving
- Tortilla strips
- Diced avocado
- Shredded cheddar or Monterey Jack cheese
- Chopped cilantro
- Sour cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent.
- Add Garlic and Jalapeño: Stir in minced garlic and diced jalapeño, cooking for 1 minute until fragrant to release their flavors.
- Toast Spices: Add ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir continuously to toast the spices for about 30 seconds, enhancing their aroma.
- Add Tomatoes and Broth: Pour in the diced tomatoes with juices, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a gentle boil.
- Simmer Soup Base: Reduce heat and let the soup simmer for 10 minutes, allowing the flavors to meld.
- Add Chicken, Corn, and Beans: Stir in shredded chicken, corn, and black beans. Continue simmering the soup for another 10 to 15 minutes to ensure everything is heated through and flavors fully combined.
- Finish with Lime Juice: Just before serving, stir in fresh lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and top with tortilla strips, diced avocado, shredded cheese, chopped cilantro, and a dollop of sour cream as desired.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Adjust the amount of jalapeño to control the soup’s spiciness level.
- This soup can be made ahead and stored in the refrigerator for up to 4 days.
- Freeze leftovers for up to 3 months for easy future meals.
