chicken tortilla soup (Printable Version)
A vibrant blend of tender chicken, black beans, corn, and spices topped with crispy tortilla strips and fresh lime.
# Ingredients Required:
→ Main Ingredients
01 -
15 ml olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
5 g ground cumin
05 -
5 g chili powder
06 -
2.5 g smoked paprika
07 -
1 can (410 g) diced tomatoes with green chilies
08 -
1.4 L chicken broth
09 -
1 can (425 g) black beans, drained and rinsed
10 -
240 ml corn (frozen or canned)
11 -
300 g cooked shredded chicken
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
Juice of 1 lime
15 -
60 ml chopped fresh cilantro
→ Toppings
16 -
Tortilla strips or crushed tortilla chips
17 -
Optional: avocado slices
18 -
Optional: sour cream
19 -
Optional: shredded cheese
20 -
Optional: jalapeños
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add diced onions and cook for 4 to 5 minutes until softened.
02 -
Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute until aromatic.
03 -
Add diced tomatoes with green chilies, chicken broth, black beans, corn, and shredded chicken. Stir thoroughly to combine.
04 -
Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes to meld flavors.
05 -
Adjust seasoning with salt and black pepper. Stir in lime juice and fresh cilantro just before serving.
06 -
Ladle into bowls and garnish with tortilla strips or crushed chips. Add optional toppings such as avocado, sour cream, shredded cheese, or jalapeños as desired.
# Extra Suggestions:
01 -
Simmer gently to prevent overcooking the chicken and maintain texture.