Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is a quick and flavorful dish that combines smoky cumin, bright lime, and crunchy tortilla strips, perfect for busy families seeking a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
- 6 cups low-sodium chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 3 cups cooked chicken, shredded
- 1 tablespoon chili powder
- 1 teaspoon cumi
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh lime juice
- 4-6 small corn tortillas, cut into strips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, and jalapeño. Sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
- Stir in the chili powder, cumin, and smoked paprika. Cook the spices with the aromatics for 1 minute.
- Pour in the chicken broth and the crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes.
- Stir in the shredded chicken, black beans, and corn. Continue to simmer for another 5 to 7 minutes until everything is heated through.
- Turn off the heat and stir in the fresh lime juice. Taste and add salt and pepper as needed.
- While the soup simmers, lightly fry the tortilla strips in a pan with a little oil until golden and crispy.
- Ladle the soup into bowls and top with crispy tortilla strips, avocado slices, sour cream, and fresh cilantro.
Notes
Use extra virgin olive oil for the best flavor. Adjust the chili powder based on your heat preference. Store leftovers in airtight containers for up to 4 days.