Description
A hearty Chicken Tortilla Soup featuring tender shredded chicken, black beans, corn, and a blend of spices, garnished with fresh avocado, cilantro, and cheese. Ideal for a cozy dinner, this flavorful soup is easy to prepare and can be enjoyed for days or frozen for later.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 jalapeño, seeded and minced (optional for heat)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- 1 lime, cut into wedges (for serving)
- Crushed tortilla chips (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Add the diced bell pepper and jalapeño (if using) to the pot. Sauté for another 3-4 minutes until the peppers are softened.
- Once the vegetables are softened, add the shredded chicken to the pot. Stir to combine.
- Next, add the black beans and corn, mixing everything together well.
- Pour in the can of diced tomatoes with green chilies, ensuring to include all the juices from the can.
- Pour in the chicken broth, stirring to combine all ingredients.
- Add the chili powder, cumin, smoked paprika, and season with salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20-25 minutes.
- After simmering, taste the soup and adjust the seasoning if necessary.
- If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup, or transfer a cup or two to a blender, blend until smooth, and return it to the pot.
- Stir in the shredded cheese until melted and well combined.
- Once the cheese is melted and the soup is heated through, remove the pot from the heat.
- Ladle the soup into bowls, and top with diced avocado, fresh cilantro, and additional shredded cheese if desired.
- Serve with lime wedges on the side for squeezing over the soup, and offer crushed tortilla chips for added crunch.
Notes
- For a vegetarian version, substitute the chicken with additional beans or lentils and use vegetable broth.
- To add more vegetables, consider adding zucchini, spinach, or kale during the simmering phase.
- If you like it spicier, add more jalapeños or a dash of hot sauce to the soup.
- For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes