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- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 3 cloves of garlic, minced - 1 jalapeño pepper, finely diced (seeds removed for milder flavor) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14.5 oz) diced tomatoes, including juices - 4 cups low-sodium chicken broth - 2 cups cooked chicken, shredded (rotisserie chicken works well) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, canned, or frozen) - Salt and freshly ground black pepper to taste - Juice of 1 fresh lime - 1 ripe avocado, diced - Handful of fresh cilantro, chopped, for garnish - Crispy tortilla strips for topping You can switch out a few ingredients if you need to. If you don’t have jalapeño, use a bell pepper for less heat. Instead of black beans, you can use pinto beans. If you want to skip the chicken, use tofu or mushrooms for a plant-based twist. For a dairy-free option, leave out any dairy toppings like sour cream. Each serving has around 250 calories. You get about 20 grams of protein and 10 grams of fiber. The soup is rich in vitamins and minerals too. It offers a good source of vitamin C from the lime and tomatoes. Enjoying this soup can fit well into a balanced diet. You can find the full recipe to guide you through the cooking process. To start, gather your ingredients. You need olive oil, onion, garlic, jalapeño, cumin, smoked paprika, diced tomatoes, chicken broth, shredded chicken, black beans, corn, and lime juice. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion and cook for about 5 minutes. The onion should turn soft and clear. 3. Next, stir in the minced garlic and diced jalapeño. Cook for another 2-3 minutes. 4. Sprinkle in the ground cumin and smoked paprika. Stir them in well for about 1 minute. This brings out their flavor. 5. Pour in the diced tomatoes and chicken broth. Stir everything together. Bring the mixture to a gentle simmer. 6. Once it simmers, add the shredded chicken, black beans, and corn. Season with salt and pepper. Let it simmer for about 15 minutes. 7. Right before serving, add the lime juice. This will give your soup a fresh taste. When it's time to serve, get your bowls ready. Ladle the hot soup into each bowl. Top it off with diced avocado, fresh cilantro, and crispy tortilla strips. These toppings add texture and flavor. Serve the soup warm for the best taste. If you have leftover soup, cool it down first. Then, store it in an airtight container in the fridge. It stays fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container. The soup will expand as it freezes. When you want to eat it, thaw it in the fridge overnight. Heat it gently on the stove or in the microwave. Enjoy your Classic Chicken Tortilla Soup again! For the full recipe, check out the details above. To make your chicken tortilla soup burst with flavor, use fresh spices. Ground spices can lose their punch over time. Toast them briefly in the pot before adding other ingredients. This step wakes up their taste. Using rotisserie chicken adds depth and saves time. If you have time, simmer the broth with bones for extra richness. Want more heat? Add extra jalapeño or include some cayenne pepper. If you prefer less spice, remove the jalapeño seeds. You can replace it with a bell pepper for a mild taste. Always taste your soup as it cooks. This way, you can adjust flavors to your liking. Serve your soup hot in colorful bowls. Top it with diced avocado, fresh cilantro, and crispy tortilla strips. A wedge of lime on the side adds a nice touch. You can also offer some sour cream or cheese for creaminess. Enjoy this meal with friends or family for a cozy gathering. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily make this soup vegetarian or vegan. Start by replacing the chicken with hearty vegetables like zucchini, bell peppers, or mushrooms. Use vegetable broth instead of chicken broth for a great flavor. For protein, add lentils or chickpeas. They add texture and nutrition. To make the soup gluten-free, choose gluten-free tortilla strips as a topping. You can also check the labels on the canned ingredients. Some canned goods may contain gluten. Use certified gluten-free products to stay safe. The rest of the ingredients are naturally gluten-free. Want to kick up the flavor? Try adding fresh herbs like oregano or thyme. You can also squeeze in fresh lime juice or toss in some chopped green onions. For a smoky twist, add a few drops of liquid smoke. Each of these options can elevate your tortilla soup. For the complete recipe, check out the Full Recipe link! After you make the soup, let it cool. Store it in an airtight container. It will stay fresh in your fridge for up to five days. This way, you can enjoy leftovers without losing flavor. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The soup can freeze well for up to three months. When you're ready, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it over medium heat until it's hot. Stir it often to prevent sticking. You can also use a microwave. Heat in short bursts, stirring in between, until warmed through. If it seems too thick, add a little chicken broth or water. Enjoy your warm and comforting bowl! To make Classic Chicken Tortilla Soup from scratch, start by heating olive oil in a large pot. Sauté diced onion until soft, then add minced garlic and jalapeño. Cook until fragrant. Next, stir in ground cumin and smoked paprika. Add diced tomatoes and chicken broth. Bring this mix to a simmer. Now, add shredded chicken, black beans, and corn. Season with salt and pepper. Let it simmer for about 15 minutes. Finally, squeeze in lime juice for zest. Serve with avocado, cilantro, and crispy tortilla strips. You can find the full recipe above. If you want to replace chicken, try using cooked beans. Black beans or pinto beans work well. Tofu is also a great option for a meat-free soup. You can use shredded jackfruit for a unique texture. If you want a seafood twist, shrimp adds great flavor too. Just adjust cooking times based on your choice. Classic Chicken Tortilla Soup stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container to keep it tasty. If you want it to last longer, consider freezing it. It can last up to 3 months in the freezer. Just remember to thaw it overnight before reheating. This blog post covered how to make delicious chicken tortilla soup. We discussed key ingredients, their substitutes, and the nutrition facts. I shared step-by-step cooking instructions and tips for great flavor. You can also explore variations for different diets and learn how to store leftovers. Enjoy making this soup for your next meal. It’s easy to adapt and always satisfying. Happy cooking!

Classic Chicken Tortilla Soup

Warm up with this delicious Zesty Spicy Chicken Tortilla Soup perfect for any time of year. Packed with flavor from fresh ingredients like jalapeño, black beans, and shredded chicken, this soup is both hearty and comforting. In just 40 minutes, you can have a bowl full of goodness topped with creamy avocado and crispy tortilla strips. Click through to explore the full recipe and enjoy a vibrant twist on your dinner routine!
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Ingredients
  

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

3 cloves of garlic, minced

1 jalapeño pepper, finely diced (seeds removed for milder flavor)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 can (14.5 oz) diced tomatoes, including juices

4 cups low-sodium chicken broth

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 can (15 oz) black beans, drained and rinsed

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

Salt and freshly ground black pepper to taste

Juice of 1 fresh lime

1 ripe avocado, diced

Handful of fresh cilantro, chopped, for garnish

Crispy tortilla strips for topping

Instructions
 

In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

    Stir in the minced garlic and diced jalapeño, allowing them to cook together for an additional 2-3 minutes, until the garlic is aromatic.

      Sprinkle in the ground cumin and smoked paprika, stirring thoroughly to incorporate them into the onion mixture. Allow the spices to toast for about 1 minute, enhancing their flavors.

        Carefully add the diced tomatoes along with their juices and the chicken broth, stirring well to combine. Increase the heat and bring the mixture to a gentle simmer.

          Once simmering, introduce the shredded chicken, black beans, and corn into the soup. Season thoughtfully with salt and freshly cracked black pepper to taste. Let the soup simmer for approximately 15 minutes, allowing the robust flavors to meld together beautifully.

            Just before serving, brighten the soup with the juice of one fresh lime, stirring it in for a zesty kick.

              To serve, ladle the steaming soup into bowls, then top with diced avocado, a sprinkle of fresh cilantro, and generous amounts of crispy tortilla strips for a delightful crunch.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup in vibrant, colorful bowls. Garnish with a wedge of lime and a sprinkle of additional cilantro for a visually appealing dish. Offer crispy tortilla strips on the side for an extra crunchy texture.