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Soups & Stews

Chicken Tortilla Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup sweet onion, diced
  • 1 jalapeno pepper, finely diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2 (14.5 oz.) cans diced tomatoes with juice
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 cups cooked chicken, shredded
  • 1 1/2 cups corn
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/3 cup fresh cilantro, minced
  • Tortilla strips
  • Avocado, shredded cheese, and sour cream for serving

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add onion and jalapeno and cook about 5 minutes.
  3. Add garlic and cook 1 to 2 minutes.
  4. Add broth, tomatoes, black beans, chicken, corn, lime juice, chili powder, cumin, salt, pepper, paprika, and cayenne pepper.
  5. Bring to a boil.
  6. Cook 5 to 7 minutes.
  7. Add water if a thinner soup is desired.
  8. Stir in cilantro and cook 1 minute more.
  9. Taste and adjust seasonings.
  10. Serve topped with tortilla strips and desired garnishes.