Chicken Tortilla Soup
A cozy dish brimming with rich flavors, vibrant colors, and a comforting texture, perfect for busy weeknights or laid-back weekends.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large bell pepper, chopped
- 1 small jalapeño, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth Ensure gluten-free if needed
- 2 cups cooked chicken, shredded
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 1 cup corn
- to taste salt
- 1 each lime, juiced
- to taste fresh cilantro for garnish
- as needed tortilla strips for serving
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the onion, bell pepper, jalapeño, and garlic.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, bell pepper, garlic, and jalapeño. Sauté until softened, about 5 minutes.
- Stir in the ground cumin and chili powder, and cook for another minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot.
- Add the shredded chicken, diced tomatoes, black beans, and corn. Stir to combine.
- Increase the heat and bring the soup to a boil, then reduce heat and let it simmer.
- Simmer for about 20 minutes to allow flavors to meld.
- Stir in fresh lime juice and season with salt to taste.
Notes
Customization is key. Adjust spices and toppings based on preference. Great for meal prep and can be made vegetarian.