Chicken Tortilla Soup
A flavorful and hearty Mexican soup featuring shredded chicken, black beans, corn, and spices, topped with avocado and crispy tortilla strips. Easy, nutritious, and perfect for a comforting meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 bell pepper diced (red or green)
- 1 can 14.5 oz diced tomatoes with juice
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken rotisserie works great
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika optional
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Tortilla strips store-bought or homemade
- 1 avocado sliced
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes with their juices and cook for 3 minutes to blend flavors.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Add shredded chicken, black beans, and corn. Simmer uncovered for 15 minutes.
- Stir in lime juice and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro, avocado slices, and crispy tortilla strips.
Notes
For a vegetarian version, replace chicken broth and chicken with vegetable broth and add extra beans or vegetables.
Use gluten-free tortilla chips or corn tortillas for a gluten-free option.
Add diced jalapeños to increase spiciness.