Description
This hearty and flavorful Chicken Tortilla Soup is a comforting meal perfect for any day. Made with tender shredded chicken, fresh vegetables, warming spices, and topped with crunchy tortilla chips, creamy avocado, and tangy lime, it delivers a delicious balance of textures and tastes. Ready in about 40 minutes, this soup is ideal for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Sauté Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 medium carrot, diced
Spices
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for heat)
Soup Base
- 4 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 1 cup cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- 1/2 cup sour cream
- 1 avocado, sliced
- Fresh lime wedges
Instructions
- Sauté Veggies: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, and carrot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Spices: Stir in the chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to toast slightly and become fragrant.
- Simmer Soup: Pour in the chicken broth and add the diced tomatoes with their juices, shredded chicken, frozen corn, and diced green chilies. Bring the mixture to a simmer, then reduce heat and cook uncovered for 15 to 20 minutes to meld the flavors.
- Season: Taste the soup and adjust seasoning by adding salt and pepper as needed for balance.
- Serve: Ladle the hot soup into bowls. Top each serving with crushed tortilla chips, a dollop of sour cream, slices of avocado, fresh cilantro, and a wedge of lime for squeezing over the top.
- Enjoy: Serve immediately and savor the warm, hearty flavors of this classic Chicken Tortilla Soup.
Notes
- Use rotisserie chicken for an easy shortcut and added flavor.
- For a spicier soup, increase the amount of cayenne pepper or add a diced jalapeño with the veggies.
- To make this soup vegetarian, substitute the chicken with black beans and vegetable broth, omitting the chicken and adjusting seasonings.
- Leftovers can be refrigerated for up to 3 days and reheat well on stovetop or microwave.
- Garnishes like cheese, chopped green onions, or sliced radishes can be added for extra texture and flavor.
