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Easy Chicken Tortilla Soup Recipe

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A quick and comforting chicken tortilla soup that blends wholesome ingredients with smoky spices and fresh lime juice for a cozy, satisfying meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 14.5 ounces canned diced tomatoes (fire-roasted preferred)
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 1 can black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped cilantro
  • 1 cup tortilla strips (homemade or store-bought)
  • Avocado slices (optional, for garnish)
  • ½ cup shredded cheddar or Monterey Jack cheese (optional)

Instructions

  1. Season the chicken breasts lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side until browned but not fully cooked through. Remove and set aside.
  2. Lower the heat to medium and add the remaining tablespoon of olive oil. Add diced onion, garlic, and jalapeño (if using). Cook for 3-4 minutes until the onion is translucent and fragrant, stirring frequently.
  3. Sprinkle in cumin, smoked paprika, chipotle powder, salt, and pepper. Stir for 30 seconds to toast the spices. Pour in the canned diced tomatoes with their juices and stir to combine.
  4. Return the chicken breasts to the pot. Pour in the chicken broth and bring to a gentle boil. Reduce heat to low and simmer uncovered for about 20 minutes, or until the chicken is cooked through and tender (internal temperature 165°F/74°C).
  5. Remove the chicken breasts and shred them with two forks. Use an immersion blender to blend about half the soup until creamy but still a bit chunky. Return shredded chicken to the pot along with black beans and corn. Stir well and cook for another 5 minutes to heat through.
  6. Stir in fresh lime juice and chopped cilantro. Adjust seasoning as needed. Ladle soup into bowls and top with crunchy tortilla strips, avocado slices, and shredded cheese if desired.

Notes

Brown the chicken before simmering to enhance flavor. Blend only half the soup for a creamy texture with some chunks. Bake tortilla strips at 375°F for 8-10 minutes for a healthier crunch. Add fresh lime juice at the end to brighten flavors. For more heat, add hot sauce or cayenne pepper cautiously.

Nutrition

Keywords: chicken tortilla soup, easy soup recipe, comfort food, quick dinner, Mexican soup, tortilla strips, healthy soup

Find it online: https://cooltastes.com/easy-chicken-tortilla-soup-recipe-5-steps-for-the-best-comforting-bowl/