Chicken tortilla soup recipe

🍗 Chicken Tortilla Soup (Serves 4–6)

🛒 Ingredients

For the soup:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 jalapeño, finely chopped (optional)

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp oregano

• 1 can (400g) diced tomatoes

• 1 can (400g) black beans, rinsed

• 1 cup corn kernels

• 4 cups chicken broth

• 2 cups cooked shredded chicken (rotisserie works great)

• Salt & pepper to taste

• 1 tbsp lime juice

For topping:

• Tortilla strips or crushed tortilla chips

• Avocado slices

• Sour cream or Greek yogurt

• Shredded cheese (cheddar or Monterey Jack)

• Fresh cilantro

• Lime wedges

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and sauté for 3–4 minutes until soft.

3. Add garlic and jalapeño, cook for 30 seconds.

4. Stir in cumin, chili powder, paprika, and oregano.

5. Add diced tomatoes, black beans, corn, chicken broth, and shredded chicken.

6. Bring to a boil, then reduce heat and simmer for 15–20 minutes.

7. Add lime juice, salt, and pepper. Adjust seasoning.

8. Serve hot with tortilla strips and your favorite toppings.

❓ Q & A

Q: Can I use raw chicken instead of cooked?
A: Yes! Add 2 raw chicken breasts with the broth. Simmer for 20–25 minutes, then shred and return to the pot.

Q: How can I make it spicy?
A: Add extra jalapeño, chili flakes, or a splash of hot sauce.

Q: Is this soup freezer-friendly?
A: Yes! Freeze without toppings for up to 2 months.

Q: Can I make it creamy?
A: Add ½ cup heavy cream or cream cheese at the end.

Q: Can I make it in a slow cooker?
A: Yes! Cook on LOW for 6–7 hours or HIGH for 3–4 hours.