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Chicken Tortilla Soup

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A comforting and vibrant dish featuring tender chicken, hearty beans, and a fragrant broth, perfect for busy weeknights or cozy weekends.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 2 cups shredded cooked chicken (rotisserie chicken works great)
  • Salt and pepper to taste
  • Tortilla chips for topping
  • Shredded cheese (cheddar or Monterey Jack) for topping
  • Sliced avocado for topping
  • Fresh cilantro, chopped for topping
  • Lime wedges for serving

Instructions

  1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and diced bell pepper and cook for another 2-3 minutes until softened.
  2. Add the spices: Stir in the cumin, chili powder, and smoked paprika. Cook for an additional minute, allowing the spices to become fragrant.
  3. Pour in the broth: Add the chicken broth to the pot and bring it to a simmer, scraping up any bits from the bottom for extra flavor.
  4. Incorporate the beans and tomatoes: Add the black beans and diced tomatoes, including their juice. Stir well to combine.
  5. Add the chicken: Gently fold in the shredded chicken, heating through for about 5 more minutes. Season with salt and pepper as desired.
  6. Serve: Ladle the soup into bowls and let everyone add their own toppings. Enjoy!

Notes

Using rotisserie chicken saves time and adds flavor. Adjust the spice level to your preference and always season to taste.

Find it online: https://www.chickenmint.com/chicken-tortilla-soup/