Name: Chicken Tortilla Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeño, seeded and finely chopped; 1 tablespoon ground cumin; 2 teaspoons chili powder; 6 cups chicken broth; 1 can (14.5 oz) fire-roasted diced tomatoes; 2 cups shredded cooked chicken; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn kernels; 6 corn tortillas, cut into thin strips; Garnishes: lime wedges, diced avocado, shredded cheese, fresh cilantro, sour cream

Instructions

Prepare the tortilla strips

Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips, toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake for 10-12 minutes until crispy and golden. Set aside.
Sauté the aromatics

In a large pot, heat remaining olive oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic, bell pepper, and jalapeño, and cook for another 2-3 minutes until softened.
Add spices and liquids

Stir in cumin and chili powder, toasting for 30 seconds until fragrant. Add chicken broth and diced tomatoes with their juice. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
Add protein and vegetables

Add shredded chicken, black beans, and corn to the soup. Simmer for an additional 10 minutes until heated through. Season with salt and pepper to taste.
Serve and garnish

Ladle hot soup into bowls. Top with crispy tortilla strips and your choice of garnishes: diced avocado, shredded cheese, fresh cilantro, sour cream, and a squeeze of lime juice.

Chicken Tortilla Soup

Ingredients

Instructions

Nutritional Information