Mexican-Inspired Chicken Tortilla Soup

Mexican-Inspired Chicken Tortilla Soup

A zesty, hearty, and flavorful soup packed with bold Mexican flavors and topped with crunchy tortilla strips. Perfect for a quick weeknight dinner or a crowd-pleasing meal

Ingredients (Serves 4-6)

• 1 tbsp olive oil or avocado oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 jalapeño, seeded and finely chopped (adjust to taste)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp smoked paprika (optional, for depth)

• 1 can (14.5 oz/400g) diced tomatoes

• 4 cups (1 liter) chicken broth

• 1 cup cooked, shredded chicken (rotisserie chicken works great)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 can (15 oz/425g) black beans, drained and rinsed

• 1 lime, juiced

• Salt and pepper to taste

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Toppings

• Tortilla chips (store-bought or homemade)

• Avocado, diced

• Shredded cheese (cheddar or Monterey Jack)

• Fresh cilantro, chopped

• Sour cream or Greek yogurt

• Lime wedges

Instructions

1. Sauté the Aromatics:

   • Heat oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.

   • Add the garlic, jalapeño, cumin, chili powder, and smoked paprika (if using). Stir and cook for 1-2 minutes until fragrant.

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3. Build the Soup:

   • Add the diced tomatoes (with their juice) and chicken broth. Stir to combine.

   • Bring the soup to a gentle boil, then reduce the heat to a simmer.

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5. Add the Chicken and Veggies:

   • Stir in the shredded chicken, corn, and black beans. Simmer for 10-15 minutes to let the flavors meld.

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7. Season:

   • Add lime juice, salt, and pepper to taste. Adjust seasoning as needed.

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9. Prepare Toppings:

   • While the soup simmers, prepare your toppings. Crush some tortilla chips, dice the avocado, and chop the cilantro.

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11. Serve:

• Ladle the soup into bowls. Top with crushed tortilla chips, avocado, shredded cheese, cilantro, and a dollop of sour cream. Serve with lime wedges on the side.

Tips

• For homemade tortilla strips: Cut corn tortillas into strips, toss with a little oil, and bake at 375°F (190°C) for 10-12 minutes until crispy.
• Add a splash of hot sauce or a pinch of cayenne pepper for extra heat.
• Make it vegetarian by using vegetable broth and omitting the chicken (add extra beans or tofu for protein).