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Mexican chicken tortilla soup

Tortilla Soup Adds Festive Family Heat

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and minced (optional, for heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 3 cups cooked shredded chicken (rotisserie works great!)
  • Juice of 2 limes
  • Salt and pepper to taste
  • Toppings: tortilla strips diced avocado, shredded cheese, sour cream, cilantro, lime wedges

Method
 

  1. Heat oil in large pot over medium; sauté onion and bell pepper about 5 minutes until softened.
  2. Cook garlic and optional jalapeño 1 minute; add cumin and chili powder, toasting 30 seconds.
  3. Add broth and tomatoes with juices; boil, then reduce to simmer.
  4. Add beans, corn, and chicken; simmer 20 minutes to blend flavors.
  5. Add lime juice; season with salt and pepper.
  6. Ladle into bowls; offer tortilla strips, avocado, cheese, sour cream, cilantro, and extra lime for toppings.