Hearty Chicken Tortilla Soup – A Flavorful Mexican Comfort Bowl
A rich, smoky, and zesty soup brimming with shredded chicken, black beans, corn, and bold spices — finished with avocado, sour cream, and crispy tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeño chopped (optional for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can 14 oz diced tomatoes
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn kernels fresh or frozen
- 2 cups shredded cooked chicken rotisserie or homemade
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- 1 avocado sliced
- Sour cream for serving
- Crispy tortilla strips or crushed tortilla chips
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño, and cook until fragrant and translucent.
- Add spices: Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds to bloom the spices.
- Add base ingredients: Pour in chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Stir well.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes to let the flavors meld.
- Finish: Add lime juice and season with salt and pepper to taste.
- Serve: Ladle into bowls and top with avocado slices, sour cream, tortilla strips, and fresh cilantro.