Chicken Tortilla Soup
A comforting bowl of Chicken Tortilla Soup, filled with vibrant vegetables, tender chicken, and a blend of spices, perfect for chilly evenings.
Ingredients
For the soup
- 2 tbsp olive oil For sautéing vegetables
- 2 pieces green bell peppers, diced
- 2 pieces red bell peppers, diced
- 2 pieces jalapeños, seeds removed and diced Adjust quantity for spice level
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 4 tsp cumin
- 1 tbsp chili powder
- 1.5 tsp garlic powder
- 2 tsp salt
- 10 cups chicken broth Or water and chicken better than bouillon
- 6 oz tomato paste
- 4 pieces chicken breasts (2-3 lbs total)
- 2 cans black beans, drained and rinsed
- 2 cans tomatoes and diced green chilies
- 2 cups frozen corn
- 1 package corn tortillas, cut into thin strips For garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a very large pot over medium heat until shimmering.
- Add the diced green and red bell peppers, jalapeños, and chopped onion. Stir and cook until onions start to become translucent.
- Add the minced garlic along with cumin, chili powder, garlic powder, and salt. Cover and let simmer on medium/low heat for about 10 minutes, stirring occasionally.
- Stir in the canned tomatoes, chicken broth, and tomato paste. Then add the drained and rinsed black beans and frozen corn. Mix well.
- Gently place the whole chicken breasts into the pot, ensuring they are submerged in the broth. Cover and let it cook on medium/low heat for about 45 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using a kitchen aid or two forks. Return the shredded chicken to the pot and stir to combine.
- Ladle the soup into bowls and top with crispy tortilla strips. Serve warm.
Notes
For added depth, sauté garlic for a minute before adding vegetables. If the soup is too thick, add more broth. Skip shredding the chicken if short on time.