Chicken Tortilla Soup

When the temperatures drop and the desire for comfort food sets in, there’s nothing quite as satisfying as a steaming bowl of Hearty Chicken Tortilla Soup. This dish, brimming with flavor, warmth, and a delightful mix of textures, is a staple in many households, providing both nourishment and a sense of home. Whether enjoyed on a chilly evening or served at a gathering with friends and family, Chicken Tortilla Soup embodies the essence of hearty meals that bring people together.

Warm up your evenings with a comforting bowl of Hearty Chicken Tortilla Soup! This delicious recipe combines tender chicken, vibrant veggies, and a hearty broth, perfect for chilly nights. With endless customization options, it's easy to adapt for different tastes and dietary needs. Serve it with crispy tortilla strips, fresh cilantro, and a squeeze of lime for a flavorful experience. Enjoy the warmth and joy of homemade goodness! #ChickenTortillaSoup #ComfortFood #CookingAtHome #SoupSeason #HealthyEating #RecipeIdeas

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Ingredients

1 lb boneless, skinless chicken breasts

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium tomatoes, diced (or 1 can diced tomatoes)

1 can (15 oz) black beans, drained and rinsed

4 cups chicken broth

1 cup corn (fresh, frozen, or canned)

2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt and pepper to taste

1 tbsp olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (for garnish)

Avocado slices (optional for garnish)

Shredded cheese (optional for garnish)

Instructions

Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear them for about 5-7 minutes on each side until golden brown. Remove from the pot and set aside.

Sauté Vegetables: In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for about 4-5 minutes or until the vegetables soften.

Add Spices and Tomatoes: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine with the veggies. Add the diced tomatoes and cook for another 3-4 minutes.

Combine Ingredients: Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 25-30 minutes.

Shred the Chicken: Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.

Add Beans and Corn: Stir in the black beans and corn. Let the soup simmer for an additional 10 minutes. Adjust seasoning if necessary.

Finish Off: Stir in the lime juice right before serving for an extra zing.

Garnish and Serve: Ladle the soup into bowls and top with fresh cilantro, tortilla strips, avocado slices, and shredded cheese, if desired.

Prep Time, Total Time, Servings: 15 min | 1 hour | 6 servings