Chicken Tortilla Soup
A comforting and flavorful Chicken Tortilla Soup filled with tender chicken, hearty beans, and vibrant vegetables, perfect for cozy family dinners.
Ingredients
Base Ingredients
- 2 tablespoons olive oil This golden oil serves as the aromatic base.
- 1 medium onion, chopped Adds depth and warmth to the broth.
- 2 cloves garlic, minced Brings a delightful punch and fragrance.
- 1 medium jalapeño, chopped Adds a mild yet spicy kick.
- 4 cups chicken broth Essential for a savory base.
Main Ingredients
- 2 cups cooked chicken, shredded Adds protein and heartiness.
- 1 can (14.5 oz) diced tomatoes Bursts with freshness and slight tang.
- 1 teaspoon ground cumin Enhances aroma.
- 1 teaspoon chili powder Provides subtle heat.
- to taste salt and pepper Essential seasonings.
- 1 cup corn (fresh or frozen) Adds sweet and crunchy texture.
- 1 cup black beans, drained and rinsed Boosts fiber content.
Toppings
- 1 medium avocado, diced Adds a luxurious contrast.
- 1 cup tortilla strips Provides crunch.
- to taste fresh cilantro, for garnish Contributes fresh flavor.
- as needed lime wedges, for serving Adds zesty brightness.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, minced garlic, and jalapeño, and sauté until softened, about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Stir in the shredded chicken, diced tomatoes, cumin, chili powder, salt, and pepper.
- Reduce heat and let it simmer for 20 minutes.
- Stir in corn and black beans, cooking for an additional 5 minutes.
- Serve hot, garnished with diced avocado, tortilla strips, fresh cilantro, and lime wedges.
Notes
For a richer flavor, consider roasting the vegetables in olive oil before adding the broth. Always taste and adjust seasoning as needed.