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–+ servings

Chicken Tortilla Soup

A delightful and hearty dish combining chicken, spices, and vegetables, often served with crispy tortilla strips.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 14.5-ounce can diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 lime Juice of
  • Tortilla strips for garnish
  • Avocado slices for garnish
  • Shredded cheese for garnish (optional)
  • Sour cream for garnish (optional)

Equipment

  • large pot

Method
 

  1. Gather all your ingredients to ensure a smooth cooking process.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and chopped bell pepper, cooking for another 2-3 minutes.
  3. Add the ground cumin, chili powder, and smoked paprika. Stir and cook for about 1 minute. Pour in the diced tomatoes and chicken broth, bringing the mixture to a gentle simmer.
  4. Incorporate the shredded chicken, black beans, and corn. Season with salt and pepper to taste. Allow the soup to simmer for 15-20 minutes.
  5. Stir in the chopped cilantro and lime juice just before serving. Garnish with tortilla strips, avocado slices, and shredded cheese if desired.

Nutrition

Calories: 320kcalProtein: 25gSodium: 800mg

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