Comfort in a Bowl: Chicken Tortilla Soup
A warm and hearty chicken tortilla soup packed with vegetables and spices.
Ingredients
- 2.0 tablespoons olive oil
- 1.0 medium onion, diced
- 3.0 cloves garlic, minced
- 1.0 red bell pepper diced
- 2.0 medium carrots, diced
- 2.0 stalks celery, diced
- 1.0 teaspoon ground cumin
- 1.0 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 6.0 cups chicken broth
- 15.0 oz fire-roasted diced tomatoes
- 15.0 oz black beans, drained and rinsed
- 2.0 cups cooked shredded chicken
- to taste salt and pepper
- 1.0 lime juiced
- 1.0 cup corn
- 0.0 fresh cilantro, chopped
- 0.0 tortilla strips
- 0.0 avocado slices
- 0.0 shredded cheese
- 0.0 sour cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic, red bell pepper, carrots, and celery, cooking for an additional 5-6 minutes until the vegetables begin to soften.
- Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using), stirring to combine. Let the spices toast for about 1 minute until fragrant.
- Pour in the chicken broth and canned fire-roasted diced tomatoes, stirring to mix everything well. Bring to a simmer.
- Add the shredded chicken, black beans, and corn to the pot. Season with salt and pepper to taste. Simmer for another 15 minutes, allowing the flavors to meld together.
- Just before serving, stir in the lime juice for that zesty kick. Adjust seasoning as necessary.
- Ladle the soup into bowls, topping each with tortilla strips, avocado slices, a sprinkle of shredded cheese, and fresh cilantro. Add a dollop of sour cream if desired.
- Dive into this warm, hearty soup and savor the cozy flavors that will warm your soul!
Notes
Adjust spice levels to your preference.