Chicken Tortilla Soup
A comforting and vibrant soup that blends bold flavors with fresh vegetables, tender chicken, and crispy tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips (for topping)
- Avocado, for garnish
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, bell pepper, diced carrots, and diced celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the chicken broth, diced tomatoes, black beans, and shredded chicken. Add the ground cumin and chili powder, mixing well. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
- Season the soup with salt and pepper to taste. Adjust any spices if you like it spicier.
- Heat a bit of oil in a separate skillet over medium heat. Fry the tortilla strips until they turn crispy, about 2-3 minutes. Remove them from the pan and let them drain on a paper towel.
- Serve the hot soup in bowls, topped with crispy tortilla strips, slices of avocado, and a sprinkling of fresh cilantro. Enjoy!
Notes
Use fresh ingredients for the best flavor. Adjust spice levels to preference.
Find it online: https://www.chickenclassic.com/chicken-tortilla-soup-recipe/