Chicken Tortilla Soup Recipe
Discover the ultimate Chicken Tortilla Soup recipe—rich, flavorful, and perfect for any cozy meal. Quick and easy to make!
Equipment
- Large pot
- Measuring cups and spoons
- Knife
- Cutting board
- Blender (optional, for sauce)
Ingredients
- 2 cups Chicken breast cooked and shredded
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 Jalapeño diced
- 14 oz Fire-roasted tomatoes canned
- 4 cups Chicken broth
- 1 can 15 oz Black beans, drained
- 1 cup Corn frozen or fresh
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- To taste Salt and pepper
- 1/4 cup Fresh cilantro chopped
- 2 tablespoons Lime juice
- For garnish Tortilla strips
- For garnish Avocado sliced
Instructions
Step 1 – Prepare the Base
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, and jalapeño, cooking until they are soft and fragrant, about 5 minutes.
- A good sauté can make all the difference in flavor depth!
Step 2 – Simmer the Ingredients
- Stir in the fire-roasted tomatoes, chicken broth, black beans, and corn.
- Season with cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to blend.
- Simmering not only enhances flavors but also ensures everything melds perfectly.
Step 3 – Add Chicken and Final Touches
- Add the shredded chicken and continue to simmer for an additional 10 minutes.
- Remove from heat and stir in chopped cilantro and lime juice.
- Fresh cilantro and lime juice add a burst of freshness that elevates the soup!
Notes
- For a thicker soup, blend a portion of the broth with some beans and tomatoes, then stir it back into the pot.
- Adjust the level of spice by adding more or less jalapeño.