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Chicken Tortilla Soup

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A warming and flavorful chicken tortilla soup, perfect for chilly evenings or gatherings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • Salt and pepper to taste
  • Tortilla strips for serving
  • Avocado, cilantro, and lime for garnish

Instructions

  1. Heat the oil and sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, bell pepper, and diced carrots. Sauté for about 5 minutes until they are softened and fragrant.
  2. Stir in the spices: Stir in the cumin and chili powder, letting them mingle with the vegetables for an additional minute.
  3. Pour in the broth: Pour in the chicken broth and gently add the shredded chicken, diced tomatoes, black beans, and corn. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Season to perfection: Season your soup with salt and pepper to taste.
  5. Serve up the comfort: Serve your warm soup hot, garnished with crispy tortilla strips, creamy avocado slices, fresh cilantro, and a squeeze of lime.

Notes

This soup can be customized with additional vegetables or proteins. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/chicken-tortilla-soup/

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