Chicken Tortilla Soup (Mexican, served with tortilla strips)

Chicken Tortilla Soup is a vibrant, flavorful Mexican classic that’s perfect for any season. This easy-to-make soup combines tender shredded chicken, fire-roasted tomatoes, and a mix of fresh vegetables with aromatic spices, creating a comforting and hearty meal. Topped with crispy tortilla strips, creamy avocado, tangy lime, and fresh cilantro, this dish is as visually appealing as it is delicious. Ideal for family dinners or casual entertaining, it brings the authentic taste of Mexico straight to your kitchen. With its balanced flavors and wholesome ingredients, Chicken Tortilla Soup is not only satisfying but also nutritious. Whether you’re a novice cook or a seasoned chef, this recipe is simple to follow and guarantees a restaurant-quality result. Perfect as a main course or served with a side of cornbread, it’s sure to become a staple in your recipe collection.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works well)
• 1 cup frozen corn
• 1 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Tortilla strips, for topping
• Diced avocado, for topping
• Shredded cheese, for topping

Directions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 diced bell pepper. Sauté for 5 minutes until softened.
2. Stir in 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and a pinch of salt. Cook for 1 minute to bloom the spices.
3. Add 1 can (14 oz) diced fire-roasted tomatoes, 4 cups chicken broth, and 2 cups cooked shredded chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Mix in 1 cup frozen corn and 1 cup black beans (rinsed and drained). Simmer another 5 minutes until heated through.
5. Taste and adjust seasoning with salt, pepper, and lime juice. For extra richness, add 1/4 cup chopped cilantro.
6. To serve, ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, and a squeeze of lime. Add extra cilantro for garnish.
7. Optional: For a spicier kick, drizzle with hot sauce or add chopped jalapeños.