BEST CHICKEN TORTILLA SOUP
This Chicken Tortilla Soup is a flavorful and comforting meal, perfect for a chilly evening. It features tender chicken, a savory broth, and a variety of fresh toppings that create a delicious and satisfying experience. With customizable spice levels and a hint of smoked paprika, this soup is sure to become a weeknight favorite.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Ladle
- Two forks (for shredding chicken)
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced optional
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- 4 cups chicken broth low sodium preferred
- 1 pound boneless, skinless chicken breasts
- 1 lime, juiced
- Salt to taste
- Pepper to taste
- Tortilla chips, crushed for topping
- Shredded cheddar cheese for topping
- Avocado, diced for topping
- Sour cream or Greek yogurt for topping
- Fresh cilantro, chopped for topping
- Lime wedges for topping
- Hot sauce for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until fragrant.
- Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the chicken broth and diced tomatoes (undrained).
- Add the black beans and corn.
- Gently place the chicken breasts into the pot.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds.
- Remove the chicken breasts from the pot and shred them with two forks.
- Return the shredded chicken to the pot.
- Stir in the lime juice.
- Season with salt and pepper to taste.
- Ladle the Chicken Tortilla Soup into bowls.
- Top with your favorite toppings – crushed tortilla chips, shredded cheese, diced avocado, sour cream, cilantro, and a squeeze of lime!
Notes
A pinch of smoked paprika really elevates the flavor. Adjust jalapeño for desired spice level. For a thicker soup, blend some of the soup before adding the chicken back. This soup is even better the next day. It freezes well for up to 3 months. For chicken options, shredded rotisserie chicken can be used to save time.