Name: Chicken Tortilla Soup Recipe 2
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeño, seeded and minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1 can (14.5 oz) diced tomatoes; 4 cups chicken broth; 1 lb boneless, skinless chicken breasts, cooked and shredded; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn kernels; Juice of 1 lime; Salt and pepper, to taste; Tortilla chips, avocado, shredded cheese, and fresh cilantro for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, red bell pepper, and jalapeño, and cook for another 2-3 minutes until fragrant.
Add the ground cumin, chili powder, and paprika to the pot, stirring well to coat the vegetables in the spices.
Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
Once the soup is simmering, add the shredded chicken, black beans, and corn kernels. Stir to combine all the ingredients thoroughly.
Let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Squeeze in the lime juice and season the soup with salt and pepper to taste. Adjust the seasoning as needed.
To serve, ladle the warm soup into bowls and top with crushed tortilla chips, sliced avocado, shredded cheese, and a sprinkle of fresh cilantro.

Ingredients

Instructions

Nutrition Facts