Description
Discover how to make a delicious Chilis Chicken Tortilla Soup at home with this easy recipe. Learn the secret to a flavorful and satisfying bowl of soup!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño pepper, seeded and diced
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) paprika
- 6 cups (1440 ml) chicken broth (1.4 liters)
- 1 can (14.5 ounces (411 g)) diced tomatoes (411 grams)
- 1 can (15 ounces (425 g)) kidney beans, rinsed and drained (425 grams)
- 2 cups (480 ml) cooked beef, shredded (about 280 grams)
- 1 cup (240 ml) frozen corn (150 grams)
- Salt, to taste
- Black pepper, to taste
- 1 lime, juiced
- 1/4 cup (60 ml) fresh cilantro, chopped (about 15 grams)
- 1 cup (240 ml) shredded mozzarella cheese (about 115 grams)
- 1 avocado, diced
- Tortilla strips or chips for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the diced green and red bell peppers, and the diced jalapeño pepper.
- Cook the peppers until they are tender, about 5 minutes.
- Mix in the ground cumin, chili powder, and paprika; stir well.
- Pour in the chicken broth and bring to a simmer.
- Add the diced tomatoes and black beans to the pot.
- Stir in the shredded cooked chicken and frozen corn.
- Season with salt and black pepper to taste.
- Simmer the soup for 15-20 minutes to blend the flavors.
- Stir in lime juice and fresh cilantro.
- Serve the soup hot, topped with cheddar cheese.
- Garnish with diced avocado and tortilla strips or chips.
Notes
- Use homemade chicken broth for a more flavorful soup.
- Swap kidney beans with black beans for a different taste and texture.
- Adjust spiciness by adding more or less jalapeño pepper.
