Chicken Tortilla Soup
A hearty and flavorful Mexican-inspired soup made with tender chicken, tomatoes, beans, corn, and tortilla strips, seasoned with cumin, chili powder, and lime.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped optional
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 can diced tomatoes, undrained 14.5-ounce
- 1 can black beans, drained and rinsed 15-ounce
- 1 can corn kernels, drained 15-ounce
- 6 cups low-sodium chicken broth
- 1 rotisserie chicken, shredded about 3 cups
- 1 lime, juiced
- 1 shredded Monterey Jack cheese 1 cup
- 1 cup sour cream
- 1 avocado, diced
- 1 cup tortilla strips homemade or store-bought
- 1 fresh cilantro, chopped for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño (if using). Sauté until the onions are soft and translucent, about 5 minutes.
- Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes with their juice, black beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and stir in the shredded chicken and lime juice. Season with salt and pepper to taste.
- Ladle the soup into bowls and top each serving with shredded cheese, sour cream, diced avocado, tortilla strips, and fresh cilantro.
Notes
Serve hot with extra tortilla strips and lime wedges on the side for added flavor.