Chicken tortilla soup

Description:

Chicken tortilla soup is a flavorful, comforting Mexican-inspired dish featuring tender chicken, tomatoes, corn, beans, and aromatic spices, all simmered in a savory broth. Topped with crispy tortilla strips, avocado, cheese, and fresh lime juice, it’s the perfect combination of hearty and zesty!

Total Time:

• Preparation Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
• 4 cups chicken broth
• 1 1/2 cups cooked shredded chicken (about 2 cooked chicken breasts)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Toppings:

• Tortilla strips or crushed tortilla chips
• Diced avocado
• Shredded cheese (like cheddar or Monterey Jack)
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Lime wedges

Equipment:

• Large pot or Dutch oven
• Ladle
• Knife and cutting board

Instructions:

Preparation (10 minutes):

1. Prepare the Vegetables:
   • Dice the onion, mince the garlic, and dice the jalapeño (if using).

Cooking the Soup (20-25 minutes):

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté for about 5 minutes, until the onion is soft and translucent.
2. Add the Spices:
   • Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1-2 minutes until fragrant.
3. Add the Broth and Tomatoes:
   • Pour in the chicken broth and the can of diced tomatoes with green chilies. Stir to combine and bring to a boil.
4. Add the Chicken, Beans, and Corn:
   • Add the shredded chicken, black beans, and corn. Season with salt and pepper. Reduce the heat to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Finish with Lime and Cilantro:
   • Stir in the lime juice and chopped cilantro just before serving.

Serving (5 minutes):

1. Serve the Soup:
   • Ladle the soup into bowls. Top with tortilla strips or crushed tortilla chips, diced avocado, shredded cheese, a dollop of sour cream, and extra cilantro, if desired.

Nutritional Information (per serving, assuming 6 servings):

• Calories: 220-260
• Total Fat: 8g
  • Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 600mg
• Carbohydrates: 22g
  • Fiber: 5g
  • Sugars: 4g
• Protein: 16g

Notes:

• Make Ahead: This soup can be made ahead of time and reheated. It also freezes well for up to 3 months.
• Chicken Options: Use rotisserie chicken, leftover cooked chicken, or poach chicken breasts specifically for this recipe.
• Vegetarian Version: Substitute chicken with extra beans or vegetables like zucchini and use vegetable broth.

Serving Suggestions:

• Pair with a side of cornbread or a simple green salad.
• Add a dollop of guacamole for extra richness.

Enjoy this flavorful chicken tortilla soup, perfect for any day of the week!