Description
A hearty and flavorful chicken tortilla soup packed with tender chicken, vegetables, and crunchy tortilla strips. Perfect for a cozy meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained
- Salt and pepper to taste
- Fresh cilantro, chopped
- 1 lime, juiced
- Tortilla strips for topping
- Avocado, sliced (optional)
- Sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, and jalapeño. Sauté for 5 minutes.
- Stir in diced tomatoes, chicken broth, cumin, chili powder, and paprika. Bring to a simmer.
- Add shredded chicken, corn, and black beans. Cook for 10 minutes.
- Season with salt and pepper. Stir in lime juice.
- Serve hot, garnished with tortilla strips, cilantro, avocado, and sour cream if desired.
Notes
- Use rotisserie chicken for quick prep.
- Adjust spice level by adding more or less jalapeño.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 45mg
Keywords: chicken tortilla soup, easy soup recipe, Mexican soup, quick dinner