Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 jalapeño, minced (optional for spice); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon oregano; 1 (14.5 oz) can diced tomatoes; 4 cups chicken broth; 1 ½ cups cooked chicken, shredded (rotisserie works great!); 1 cup corn kernels (fresh, frozen, or canned); 1 (14 oz) can black beans, rinsed and drained; Juice of 1 lime; Salt and pepper, to taste; For topping:; Tortilla strips or crushed tortilla chips; Fresh cilantro, chopped; Diced avocado; Shredded cheese (cheddar, Monterey Jack, or a Mexican blend); Sour cream

Description

This easy and flavorful Chicken Tortilla Soup combines tender shredded chicken, bold spices, and fresh vegetables for a delicious, comforting meal. Topped with crispy tortilla strips, fresh cilantro, and creamy avocado, it's perfect for any day of the week. A great way to use leftover rotisserie chicken, this hearty soup is customizable and versatile!

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, minced (optional for spice)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon oregano

1 (14.5 oz) can diced tomatoes

4 cups chicken broth

1 ½ cups cooked chicken, shredded (rotisserie works great!)

1 cup corn kernels (fresh, frozen, or canned)

1 (14 oz) can black beans, rinsed and drained

Juice of 1 lime

Salt and pepper, to taste

For topping:

Tortilla strips or crushed tortilla chips

Fresh cilantro, chopped

Diced avocado

Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

Sour cream

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Instructions

Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell peppers. Sauté for 5 minutes until softened. Add jalapeño if using.
Add Spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
Build Soup Base: Add diced tomatoes and chicken broth. Stir to combine.
Simmer with Chicken and Veggies: Bring the soup to a simmer. Add shredded chicken, corn, and black beans. Let it simmer for 15-20 minutes.
Add Lime and Season: Stir in lime juice, and season with salt and pepper to taste.
Serve and Top: Ladle soup into bowls and top with tortilla strips, cilantro, avocado, cheese, and sour cream.

Notes

For creamier soup, stir in a splash of heavy cream or coconut milk.

For extra heat, add a chipotle pepper in adobo sauce or cayenne pepper.

If you prefer a vegetarian version, replace chicken with extra beans and use vegetable broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 6 servings