Description
Hearty Chicken Tortilla Soup with chicken, beans, corn, and spices. Customize with your favorite toppings for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Lime wedges, for serving
- Tortilla chips, for serving
- Optional toppings: shredded cheddar cheese, sour cream, avocado, green onions
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, chopped red bell pepper, and jalapeno (if using) to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper is slightly softened.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, to bloom the spices.
- Pour in the chicken broth and add the diced tomatoes (undrained), black beans, and corn. Stir to combine all the ingredients.
- Place the chicken breasts into the soup. Ensure they are fully submerged in the liquid.
- Bring the soup to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the chicken breasts from the pot and place them on a cutting board. Let them cool slightly before shredding.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot. Stir to combine it with the soup.
- Season the soup with salt and pepper to taste.
- Stir in the chopped fresh cilantro.
- Simmer the soup for another 5-10 minutes to allow the flavors to meld together.
- Ladle the soup into bowls. Top with tortilla chips, shredded cheddar cheese, sour cream, avocado, green onions, and extra cilantro, if desired. Serve with lime wedges for squeezing over the soup.
Notes
- Spice Level: Adjust the amount of jalapeno and cayenne pepper to control the spice level of the soup.
- Vegetarian Option: Substitute vegetable broth for chicken broth and omit the chicken. Add extra beans or vegetables.
- Slow Cooker Version: Combine all ingredients (except cilantro and toppings) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and stir in cilantro before serving.
- Instant Pot Version: Combine all ingredients (except cilantro and toppings) in an Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred chicken and stir in cilantro before serving.
- Thickening the Soup: Mash some of the black beans or corn, or blend a small portion of the soup with an immersion blender.
- Adding Vegetables: Add zucchini, carrots, or celery along with the bell pepper and onion.
- Using Leftover Chicken: Add shredded leftover cooked chicken during the last 10 minutes of cooking.
- Freezing Instructions: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Serve with cornbread or a warm crusty roll.
- Prep Time: 15 minutes
- Cook Time: 35 minutes