Description
Nothing beats a warm, spicy bowl of Chicken Tortilla Soup on a chilly day. This recipe combines tender shredded chicken, hearty beans, and colorful veggies, all brought together with a rich, flavorful broth. The final touch of crunchy tortilla strips, creamy avocado slices, and fresh cilantro makes each bowl both comforting and vibrant.
Ingredients
Scale
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- 1 tablespoon olive oil
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- 1 onion, diced
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- 3 cloves garlic, minced
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- 1 jalapeño, seeded and diced
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- 1 red bell pepper, diced
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- 1 green bell pepper, diced
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- A 15-ounce can of black beans, thoroughly rinsed and drained
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- 1 can (15 oz) corn kernels, drained
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- 1 can (15 oz) fire-roasted diced tomatoes
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- 1/2 teaspoon chili powder
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- 1/2 teaspoon ground cumin
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- Salt and pepper to taste
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- 4 cups chicken broth
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- 2 cups cooked shredded chicken
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- Juice of 1 lime
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- Fresh cilantro, for garnish
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- Tortilla strips, for garnish
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- Shredded cheese, for garnish
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- Avocado slices, for garnish
Instructions
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- In a large pot, warm up some olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, or until it softens.
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- Stir in garlic, jalapeño, red bell pepper, and green bell pepper. Sauté for another 3 minutes until the peppers begin to soften.
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- Add the black beans, corn, and fire-roasted tomatoes to the pot. Season with chili powder, cumin, salt, and pepper.
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- Stir in the chicken broth and let the mixture gently simmer. Let it cook for about 10 minutes.
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- Stir in the shredded chicken and lime juice. Continue to simmer for another 5 minutes to blend the flavors together.
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- Ladle soup into bowls and garnish with tortilla strips, shredded cheese, avocado slices, and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6
- Calories: 230