Description
This hearty Chicken Tortilla Soup combines tender shredded chicken, black beans, corn, and fire-roasted tomatoes in a flavorful broth enriched with cumin, chili powder, and smoked paprika. Perfect for a comforting and wholesome meal, it is topped with crispy tortilla strips, creamy avocado, shredded cheese, sour cream, and a fresh squeeze of lime for added zest. A delicious gluten-free Mexican-American classic ready in just 45 minutes.
Ingredients
Scale
Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups cooked and shredded chicken breast
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
Toppings
- Crispy tortilla strips or crushed tortilla chips
- Sliced avocado
- Shredded cheese
- Sour cream
- Lime wedges
Instructions
- Heat Oil and Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and translucent.
- Add Garlic and Jalapeño: Stir in the minced garlic and chopped jalapeño, cooking for an additional 1 minute until fragrant.
- Season the Base: Add ground cumin, chili powder, and smoked paprika to the pot, stirring constantly until the spices become aromatic and well combined.
- Add Tomatoes and Broth: Pour in the fire-roasted diced tomatoes, diced tomatoes with green chilies, and chicken broth. Stir to combine all ingredients evenly.
- Incorporate Beans, Corn, and Chicken: Stir in the drained black beans, corn kernels, and shredded cooked chicken breast.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 20–25 minutes to meld the flavors and heat thoroughly.
- Finish and Season: Remove the pot from heat. Stir in the lime juice and season with salt and pepper to taste. Finally, mix in the chopped fresh cilantro for brightness.
- Serve with Toppings: Ladle the hot soup into bowls and garnish with crispy tortilla strips or crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and a squeeze of fresh lime for an enhanced flavor experience.
Notes
- Rotisserie chicken is an excellent shortcut for cooked shredded chicken, enhancing flavor and saving time.
- To make the soup spicier, retain the jalapeño seeds or add a pinch of cayenne pepper.
- For a thicker consistency, blend a portion of the soup before adding the chicken.
