Description
This Chicken Tortilla Soup is a flavorful and hearty Mexican-inspired dish that’s perfect for a cozy meal. Packed with tender shredded chicken, black beans, corn, and fresh vegetables, it’s seasoned with cumin, chili powder, and smoked paprika for a smoky and spicy kick. Topped with crispy tortilla strips, creamy avocado, shredded cheese, and sour cream, this easy stovetop soup comes together in just 30 minutes, making it an ideal comforting meal for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Toppings (Optional)
- Crispy tortilla strips
- Diced avocado
- Shredded cheese
- Sour cream
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and diced jalapeño and cook for an additional 1 minute to release their flavors.
- Add Spices: Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the vegetables evenly with the spices for a deeper flavor base.
- Add Liquids and Veggies: Pour in the diced tomatoes (with juices), rinsed and drained black beans, frozen corn, and chicken broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
- Incorporate Chicken and Fresh Elements: Add the cooked shredded chicken along with the lime juice and chopped fresh cilantro. Continue to simmer for another 5 minutes until the chicken is heated through and the soup is aromatic.
- Season and Serve: Taste the soup and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, shredded cheese, and sour cream as desired for added texture and creaminess.
Notes
- To increase the heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Using rotisserie chicken is a great shortcut to save time without sacrificing flavor.
- For a gluten-free version, make sure the chicken broth and tortilla strips are certified gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- You can add extra vegetables like bell peppers or zucchini for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 60 mg
