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spicy chicken tortilla soup

Spicy Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup
  • 1 tablespoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup corn kernels fresh or frozen
  • 1 can black beans 15 ounces, rinsed and drained
  • Salt and pepper to taste
  • 4 corn tortillas cut into strips
  • 1 avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the diced onion, garlic, and jalapeño to the pot and sauté until softened.
  • Stir in the cumin and chili powder, cooking for another minute.
  • Pour in the chicken broth and bring to a simmer.
  • Add the shredded chicken, diced tomatoes, corn, and black beans to the pot.
  • Season the soup with salt and pepper to taste.
  • Cover and let the soup simmer for 20 minutes.
  • Meanwhile, heat a small amount of oil in a pan and fry the tortilla strips until crispy.
  • Ladle the soup into bowls and top with avocado, cilantro, and tortilla strips.
  • Serve with lime wedges on the side for an extra burst of flavor.

Notes

For best results, consider using homemade chicken broth to enhance the depth of flavor in the soup. Adjust the level of spice by adding or reducing the amount of jalapeño and chili powder according to personal preference. If the soup is too spicy, add a dollop of sour cream to temper the heat.
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