Chicken Tortilla Soup
A warm and inviting Chicken Tortilla Soup that combines rich flavors and comforting spices, perfect for cozy evenings and family gatherings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Adds a rich, grassy flavor.
- 1 medium onion, chopped Provides a delicious base for the soup.
- 2 cloves garlic, minced Enhances aroma and flavor.
- 1 medium jalapeño, chopped Adds a kick of heat.
- 4 cups chicken broth The savory liquid that brings everything together.
Main Ingredients
- 2 cups cooked chicken, shredded Makes the soup hearty and satisfying.
- 1 can (14.5 oz) diced tomatoes Adds sweetness and tanginess.
- 1 teaspoon ground cumin Lends an exotic touch.
- 1 teaspoon chili powder Introduces subtle heat.
- to taste salt and pepper Essentials for seasoning.
Additional Ingredients
- 1 cup corn (fresh or frozen) Adds texture and sweetness.
- 1 cup black beans, drained and rinsed Provides protein and heartiness.
- 1 medium avocado, diced Delivers a luscious finish.
- 1 cup tortilla strips Adds a delightful crunch.
- to taste fresh cilantro, for garnish Brightens the dish.
- 6 wedges lime, for serving Adds a refreshing zing.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, minced garlic, and jalapeño to the pot. Sauté until softened, about 5 minutes.
Cooking
- Pour in the chicken broth, stirring gently, and bring to a boil.
- Stir in the shredded chicken, diced tomatoes, ground cumin, chili powder, salt, and pepper. Allow to simmer for a few minutes.
- Reduce the heat to low and let the soup simmer for 20 minutes.
- Stir in the corn and black beans, cooking for an additional 5 minutes until everything is heated through.
Serving
- Ladle the soup into bowls, and top each serving with diced avocado, crispy tortilla strips, and a sprinkle of fresh cilantro.
- Serve hot with lime wedges on the side.
Notes
For added convenience, prepare all ingredients before starting. Customize toppings to taste.