Description
Warm up with a bowl of comforting Chicken Tortilla Soup! Hearty shredded chicken, smoky tomatoes and crunchy tortilla strips 🌶️🍗🫓 — perfect for cozy nights or weeknight dinners.
Ingredients
– 2 tbsp olive oil 🫒
– 1 medium onion, diced 🧅
– 3 garlic cloves, minced 🧄
– 1 red bell pepper, diced 🌶️
– 1 tsp ground cumin 🌿
– 1 tsp smoked paprika 🔥
– 1/2 tsp chili powder 🌶️
– 400g canned diced tomatoes (1 can) 🍅
– 1.2 L chicken broth (about 5 cups) 🍲
– 2 cups cooked shredded chicken 🍗
– 1 cup frozen or canned corn 🌽
– 1 can (400g) black beans, drained and rinsed 🫘
– Juice of 1 lime and extra wedges 🍋
– Salt and black pepper to taste 🧂
– 4 corn tortillas, cut into strips and baked or fried 🫓
– 1 avocado, diced 🥑
– Fresh cilantro, chopped 🌿
– Grated cheddar or Monterrey jack cheese 🧀
– Sour cream or Greek yogurt for serving 🥄
Instructions
1 Heat the olive oil in a large pot over medium heat.
2 Add the diced onion and cook until translucent, about 5 minutes.
3 Stir in the minced garlic and diced red bell pepper; cook 2–3 minutes until softened.
4 Add the cumin, smoked paprika and chili powder; toast spices for 30 seconds.
5 Pour in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom.
6 Bring the soup to a gentle boil, then reduce heat and simmer 10 minutes to blend flavors.
7 Add the shredded chicken, corn and black beans; simmer another 5–8 minutes until heated through.
8 Season with lime juice, salt and black pepper to taste.
9 Meanwhile, prepare tortilla strips: toss cut tortillas with a little oil and bake at 200°C/400°F for 8–10 minutes until crisp, or fry until golden.
10 Ladle soup into bowls and top with tortilla strips, diced avocado, chopped cilantro, a sprinkle of cheese and a dollop of sour cream.
11 Serve immediately with extra lime wedges on the side.