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Chicken tortilla Soup

Hearty chicken tortilla soup with avocado and crispy tortilla strips in a bowl.
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A hearty, vegetable-packed soup that is a comforting family dinner. It features customizable toppings like crispy tortilla strips and avocado, making it an interactive meal that pleases everyone. It's a simple, satisfying recipe ready in about an hour.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds and ribs removed, finely diced (optional)
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
  • 1 pound boneless, skinless chicken breasts or thighs
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • Crispy tortilla strips, for serving
  • Diced avocado, for serving
  • Fresh cilantro, chopped, for serving
  • Shredded Monterey Jack or cheddar cheese, for serving
  • Sour cream or plain Greek yogurt, for serving
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, bell pepper, and jalapeño. Cook until softened, 5-7 minutes.
  2. Stir in garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in crushed tomatoes and chicken broth, scraping the pot bottom. Add black beans and corn. Bring to a gentle boil.
  4. Add whole chicken breasts or thighs. Reduce heat to a low simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
  5. Remove chicken to a plate. Shred with two forks, then return to the pot.
  6. Stir in lime juice. Season generously with salt and pepper.
  7. Ladle soup into bowls. Serve with toppings like tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges.

Notes

For a vegetarian version, use vegetable broth and omit chicken, adding an extra can of beans. The lime juice at the end is crucial for balancing flavors. Soup can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop, thinning with broth if needed.

Nutrition

Find it online: https://www.stacksipsnack.com/chicken-tortilla-soup-2/