Easy Chicken Tortilla Soup

$To make Easy Chicken Tortilla Soup, gather these essential items: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 garlic cloves, minced - 1 bell pepper (any color), diced - 1 jalapeño, diced (optional for extra heat) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 (14.5 oz) can diced tomatoes, with juice - 4 cups chicken broth - 2 cups cooked chicken, shredded (use rotisserie for ease) - 1 (15 oz) can black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - Salt and pepper to taste - Juice of 1 lime - Corn tortilla strips for garnish - Fresh cilantro, chopped for garnish - Avocado, diced for garnish (optional) - Shredded cheese for garnish (optional) When selecting fresh produce, choose vibrant and firm vegetables. Look for onions and peppers that are shiny and heavy for their size. Fresh herbs, like cilantro, should be bright green and fragrant. For canned goods, opt for low-sodium options. They keep the soup tasty without too much salt. To make the soup gluten-free, use corn tortillas instead of flour ones. For dairy-free garnishes, skip the cheese and add extra avocado. You can also use nutritional yeast for a cheesy flavor without dairy. To start, gather your fresh veggies and chicken. Here are the steps: - Chop 1 medium onion. - Mince 2 garlic cloves. - Dice 1 bell pepper (any color). - If you like spice, dice 1 jalapeño. - Shred 2 cups of cooked chicken (using rotisserie is easy). For tools, use a large pot or Dutch oven. A good knife and cutting board are key. A can opener will help with canned goods too. Now, let’s cook! Follow these steps: 1. In your pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the chopped onion. Cook for about 5 minutes until it turns soft and clear. 3. Stir in the minced garlic, diced bell pepper, and jalapeño (if you want heat). Cook for 2-3 more minutes. 4. Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika over the veggies. Stir well. 5. Pour in 1 (14.5 oz) can of diced tomatoes (juice included) and 4 cups of chicken broth. Bring this mix to a boil. 6. When it boils, lower the heat. Add in the shredded chicken, 1 (15 oz) can of black beans (drained), and 1 cup of corn. Simmer for 10-15 minutes. 7. Taste your soup! Add salt, pepper, and juice from 1 lime to make it pop. Serve your soup hot for the best taste. Here are some tips to make it look great: - Use crispy tortilla strips on top for crunch. - Sprinkle chopped cilantro for freshness. - Diced avocado and shredded cheese add creaminess. For the full recipe, check the section above! Enjoy your delicious chicken tortilla soup! To make your Easy Chicken Tortilla Soup really shine, focus on flavor. Start by adding spices early. Cumin and smoked paprika boost the taste. Fresh garlic and onion create a strong base. If you want more depth, try a splash of lime juice. This adds brightness and balances the flavors. I love to use rotisserie chicken for this soup. It cuts down prep time by a lot. Just shred it and toss it in. You can also cook everything in one pot. This saves on dishes and makes cleanup easy. Choose a good chicken broth. It sets the tone for the soup. Look for low-sodium options to control salt. For canned goods, pick brands with fewer additives. Fresh herbs like cilantro add a burst of flavor. Always aim for the best quality to elevate your dish. {{image_2}} You can easily make this soup vegetarian. Just swap the chicken for legumes or tofu. Black beans or chickpeas work great. If you choose tofu, use firm tofu and cube it. Adjust the cooking time to allow for the tofu to heat through, about 5 minutes. You may also want to add more veggies, like zucchini or carrots, for extra flavor. If you love heat, this soup can pack a punch! Add more jalapeños or chili powder to boost the spice level. You can also incorporate hot sauce or fresh peppers like serrano for extra kick. Start with a small amount, then taste. You can always add more spice, but it's hard to take it away. Feel free to get creative with extra vegetables. Spinach, kale, or bell peppers add color and nutrients. You can also add grains like quinoa or rice to make it heartier. This will give you a filling meal, perfect for lunch or dinner. Enjoy customizing your Easy Chicken Tortilla Soup to fit your taste! For the full recipe, check the link. Store your chicken tortilla soup in an airtight container. Glass or BPA-free plastic works best. It can stay fresh in the fridge for up to three days. Make sure to let it cool before sealing the container. To freeze the soup, allow it to cool completely. Then, pour it into freezer bags or containers. Remove as much air as possible to prevent freezer burn. The soup can last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat your soup on the stove over medium heat. Stir occasionally to keep it even. You can also use the microwave in a safe dish. If the soup seems thick, add a splash of broth or water. After reheating, taste it again. You may want to adjust the flavors with salt, pepper, or lime juice. For this soup, you can use fresh or cooked chicken. I often use rotisserie chicken for its ease and flavor. You can shred it and add it straight to the pot. If you prefer fresh chicken, cook and shred it before adding. This will give you a tasty and tender result. Yes, you can make this soup ahead of time! It tastes even better after the flavors meld. Store it in an airtight container in the fridge for up to three days. To reheat, simply warm it on the stove until hot. You can also freeze it for up to three months. If you want a thicker soup, there are a few ways to do this. You can mash some of the black beans against the pot. Another option is to add a cornstarch slurry. Mix equal parts cornstarch and cold water, stir it in, and let it simmer. This will help achieve your desired consistency. Easy Chicken Tortilla Soup is a versatile dish. You learned about essential ingredients and clever substitutions for dietary needs. I shared tips for prepping, cooking, serving, and storing your soup. Variations suit different tastes, from vegetarian to spicy versions. Quality ingredients enhance flavor and texture. This soup is easy to make and enjoy. Keep experimenting with flavors and methods. You’ll find your perfect bowl.$

Easy Chicken Tortilla Soup

Dive into the deliciousness of Zesty Chicken Tortilla Soup that brings warmth to your table! With a perfect blend of spices, tender chicken, and vibrant veggies, this hearty soup is a must-try for any night of the week. Ready in just 30 minutes, it's the ideal comfort food for family and friends.

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Ingredients

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 bell pepper (any color), diced

1 jalapeño, diced (optional for extra heat)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 (14.5 oz) can diced tomatoes, with juice

4 cups chicken broth

2 cups cooked chicken, shredded (use rotisserie for ease)

1 (15 oz) can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

Salt and pepper to taste

Juice of 1 lime

Corn tortilla strips for garnish

Fresh cilantro, chopped for garnish

Avocado, diced for garnish (optional)

Shredded cheese for garnish (optional)

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and cook for about 5 minutes until translucent.

Stir in the minced garlic, diced bell pepper, and jalapeño (if using). Cook for an additional 2-3 minutes until softened.

Sprinkle the ground cumin and smoked paprika over the vegetables, stirring well to incorporate.

Add the canned diced tomatoes (with juice) and chicken broth. Bring the mixture to a boil.

Once boiling, reduce heat to low and stir in the shredded chicken, black beans, and corn. Simmer for about 10-15 minutes.

Season to taste with salt, pepper, and lime juice. Stir to combine.

Serve hot, garnished with crispy tortilla strips, chopped cilantro, diced avocado, and shredded cheese if desired.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings