Description
A comforting Chicken Tortilla Soup filled with rich flavors from fresh ingredients and spices, perfect for cozy nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño or serrano pepper, seeded and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (28 ounces) crushed tomatoes
- 6 cups chicken broth
- 1 1/2 pounds cooked shredded chicken breasts or thighs
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 6 corn tortillas, cut into strips and fried or baked until crisp
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 cup shredded cheese (Monterey Jack, cheddar, or queso fresco)
- 1/2 cup sour cream, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, minced garlic, and diced jalapeño. Cook for 3 to 4 minutes until softened and fragrant.
- Stir in ground cumin and chili powder, cooking for 30 seconds to bloom the spices.
- Pour in crushed tomatoes and chicken broth, stir well, and bring to a gentle simmer.
- Add shredded chicken, black beans, and corn. Season with salt and black pepper.
- Simmer the soup uncovered for 20 minutes, adjusting seasoning as necessary.
- Prepare the tortilla strips by frying in hot oil until golden or baking at 190°C (375°F) for 8 to 10 minutes.
- Ladle the soup into bowls and top with tortilla strips, diced avocado, chopped cilantro, and shredded cheese. Squeeze lime juice over each bowl.
- Add a dollop of sour cream if desired.
Notes
For extra flavor, incorporate fresh lime juice during cooking. Adjust heat level by choosing different chili varieties.
