Hearty Chicken Tortilla Soup Recipe

When it comes to comfort food, chicken tortilla soup holds a special place in the hearts and homes of many. This vibrant and hearty dish is not just a meal; it's an experience that warms both the body and soul. The combination of tender chicken, fresh vegetables, and a medley of spices creates a dish that is as nourishing as it is satisfying. In today's fast-paced world, the importance of wholesome, easy-to-make recipes cannot be overstated. They provide us with the opportunity to gather around the table with family and friends, sharing not just food, but moments of connection and joy.

Warm up with this Hearty Chicken Tortilla Soup, a comforting classic that brings family together around the table. With tender chicken, fresh veggies, and a blend of spices, this recipe is as nourishing as it is delicious. Enjoy a rich broth topped with crunchy tortilla strips, avocado, and cilantro for a fully customized meal. Perfect for busy evenings or casual gatherings, discover why this vibrant dish is a beloved staple in many homes.

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Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (red or green)

2 medium carrots, diced

1 can (14.5 oz) diced tomatoes (with juice)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

2 cups cooked chicken, shredded (rotisserie chicken works great)

1 cup corn kernels (fresh, frozen, or canned)

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

1 lime, juiced

1 cup fresh cilantro, chopped (for garnish)

Tortilla strips (for serving)

Avocado slices (for serving)

Shredded cheese (optional, for serving)

Sour cream (optional, for serving)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic, bell pepper, and carrots; cook for an additional 5 minutes until the vegetables have softened.

Add the diced tomatoes (with their juice) to the pot, stirring to combine.

Pour in the chicken broth, followed by the ground cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil.

Reduce the heat to low and stir in the shredded chicken, corn, and black beans. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld.

Just before serving, add the lime juice for a burst of freshness.

Ladle the soup into bowls and top with tortilla strips, avocado slices, chopped cilantro, and any other desired toppings like shredded cheese or sour cream.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6