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–+ servings

Chicken Tortilla Soup

A comforting and flavorful soup made with chicken, beans, corn, and spices, topped with crispy tortilla strips and fresh avocado.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced 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 chicken, shredded
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • Salt and pepper to taste
  • 1 cup tortilla strips store-bought or homemade
  • 1/2 cup fresh cilantro, chopped
  • Lime wedges for serving

Equipment

  • large pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
  2. Add diced bell pepper, ground cumin, chili powder, and smoked paprika. Cook for 3-4 minutes until the bell pepper softens.
  3. Pour in diced tomatoes and chicken broth. Stir in shredded chicken, black beans, and corn. Season with salt and pepper to taste.
  4. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing flavors to meld.
  5. Serve hot, topped with tortilla strips, diced avocado, and chopped cilantro. Squeeze lime juice over the top.

Nutrition

Calories: 280kcalProtein: 20gSodium: 800mg

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