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- 2 tablespoons of olive oil - 1 medium onion, finely chopped - 2 cloves of garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, diced (optional for an extra kick) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 (14.5 oz) can of diced tomatoes, with juice included - 4 cups of chicken broth - 2 cups of cooked chicken, shredded - 1 (15 oz) can of black beans, rinsed and drained - 1 cup of corn (fresh, frozen, or canned) - Salt and pepper to taste - Juice of 1 lime - Corn tortilla strips for garnish - Fresh cilantro, chopped for garnish - Diced avocado for garnish (optional) - Shredded cheese for garnish (optional) Each ingredient in this soup adds a special touch. Olive oil gives a rich base. Onion and garlic create a wonderful aroma. Bell peppers add sweetness and color. Jalapeño brings heat, but you can skip it if you prefer mild flavors. Cumin and smoked paprika provide warmth and depth. Diced tomatoes bring acidity, while chicken broth forms the soup's body. Shredded chicken makes it hearty. Black beans and corn add texture and nutrition. Lime juice brightens it all up, and garnishes like cilantro, avocado, and cheese make it fun. You can easily swap items in this recipe. If you don't have olive oil, use canola or avocado oil. For onion, shallots work well. If you can’t find bell peppers, zucchini can be a tasty option. You can also replace the chicken with turkey or tofu for a different taste. For beans, you might choose pinto beans or kidney beans. Use vegetable broth instead of chicken broth for a vegetarian version. If you want a twist, try adding sweet potatoes or butternut squash for extra flavor. Start by gathering all your ingredients. You will need olive oil, onion, garlic, bell pepper, jalapeño, cumin, paprika, diced tomatoes, chicken broth, cooked chicken, black beans, corn, lime, and garnishes. Having everything ready helps speed up the cooking process. 1. In a large pot, heat the olive oil over medium heat until it shimmers. 2. Add the chopped onion and sauté for about five minutes. Wait until it becomes soft and fragrant. 3. Next, stir in the minced garlic, diced bell pepper, and diced jalapeño if you like it spicy. Sauté for two to three more minutes until the veggies are tender. 4. Sprinkle the ground cumin and smoked paprika over the veggies. Stir well to mix the spices in. 5. Pour in the canned diced tomatoes with their juice and the chicken broth. Bring the mixture to a rolling boil. 6. Once it boils, lower the heat to a gentle simmer. Add the shredded chicken, rinsed black beans, and corn. Let it simmer uncovered for about ten to fifteen minutes, stirring occasionally. 7. Season your soup with salt, pepper, and lime juice. This will help bring all the flavors together. Serve the soup hot in bowls. Top it with crispy corn tortilla strips, chopped cilantro, and diced avocado if you want. You can also add shredded cheese for a creamy touch. For a fun twist, use bright bowls for serving. It makes the soup look even more inviting. If you want to know more, check out the Full Recipe for more tips. To make your chicken tortilla soup even tastier, use fresh herbs. Cilantro adds a bright taste. A squeeze of lime juice boosts the soup’s flavor. You can also try adding a spoonful of sour cream for creaminess. If you want more depth, consider using a smoky chipotle pepper. One mistake is not sautéing the veggies long enough. Sautéing adds sweetness and depth. Another common error is using low-quality broth. A rich chicken broth makes a big difference. Avoid overcooking the soup after adding the chicken. This can make the chicken tough. Lastly, don’t forget to taste and adjust the seasoning! If your soup is too bland, add more salt or spices. A pinch of cayenne can add heat quickly. If it’s too salty, add a potato. This will absorb some saltiness. For a thinner soup, stir in more broth. If it's too thick, just add water. By keeping these tips in mind, your soup will always be a hit. Check out the Full Recipe for more details! {{image_4}} When it comes to chicken tortilla soup, you can switch things up. Here are some fun ways to enjoy it. For a slow cooker version, start by adding all your ingredients into the pot. Use the same ingredients from the full recipe. Cook on low for 6 to 8 hours. This method lets the flavors blend well. You can dump everything in and forget about it, which is nice! If you're short on time, an Instant Pot works great. Add olive oil and sauté the onions, garlic, and peppers first. Then, add the rest of the ingredients. Set your pot to high pressure for about 10 minutes. Quick cooking gets you a tasty soup fast! Want a vegetarian twist? Skip the chicken and use vegetable broth instead. Add more beans, like pinto or kidney beans, for protein. You can throw in some diced zucchini or mushrooms for extra flavor. This keeps the soup hearty and satisfying without meat. After you finish your meal, let the soup cool. Pour it into an airtight container. This helps keep it fresh. Store it in the fridge. It will last for about 3 to 4 days. If you want to keep it longer, freezing is a great option. To reheat, pour the soup into a pot. Heat it over medium flame. Stir it often to avoid burning. You can also use a microwave. Place it in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. Make sure it is hot all the way through before you enjoy it again. To freeze, put the cooled soup into a freezer-safe container. Leave some space at the top. This allows for expansion when it freezes. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. This Easy Chicken Tortilla Soup tastes just as good after freezing! For the complete recipe, check out the Full Recipe link. Yes, you can make this soup ahead of time! It tastes even better after sitting for a day. The flavors blend well together, creating a rich taste. Just store the soup in an airtight container in the fridge. When you’re ready to eat, simply reheat it on the stove or in the microwave. If you want to skip the chicken, you have a few great options. You can use beans like pinto or kidney beans for protein. Tofu also works well if you want a vegetarian option. For a seafood twist, shrimp adds unique flavor. Just adjust cooking times based on what you choose. To turn up the heat, add more jalapeños or fresh chili peppers. You can also use hot sauce or chili powder to spice things up. For extra kick, mix in diced chipotle peppers in adobo sauce. Adjust the amounts based on your taste. Enjoy the heat! You can find the full recipe at the beginning of the article. This article covered all you need to make great soup. We explored key ingredients, easy cooking steps, and how to add unique flavors. I shared tips to avoid mistakes and even suggested variations for different diets like vegetarian or slow cooker versions. With this guide, you can enjoy a tasty soup any time. Always feel free to experiment and adjust to your taste. Happy cooking!

Easy Chicken Tortilla Soup

Warm up with a bowl of Zesty Chicken Tortilla Soup that’s bursting with flavor! This easy recipe features tender chicken, vibrant veggies, and spices that create a delicious meal in just 30 minutes. Perfect for a cozy night in or feeding a crowd, it’s garnished with crispy tortilla strips and fresh cilantro. Click to explore this recipe and bring a taste of Mexico to your dinner table!
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Ingredients
  

2 tablespoons of olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

1 bell pepper (any color), diced

1 jalapeño, diced (optional for an extra kick)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 (14.5 oz) can of diced tomatoes, with juice included

4 cups of chicken broth

2 cups of cooked chicken, shredded (using rotisserie chicken is recommended for convenience)

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

1 cup of corn (can be fresh, frozen, or canned)

Salt and pepper to taste

Juice of 1 lime

Corn tortilla strips for garnish

Fresh cilantro, chopped for garnish

Diced avocado for garnish (optional)

Shredded cheese for garnish (optional)

Instructions
 

In a large pot or Dutch oven, warm up the olive oil over medium heat until it shimmers.

    Add the finely chopped onion and sauté for about 5 minutes or until it becomes translucent and fragrant.

      Next, stir in the minced garlic, diced bell pepper, and diced jalapeño if you’re looking for extra heat. Sauté for an additional 2-3 minutes until the vegetables are tender.

        Sprinkle the ground cumin and smoked paprika over the sautéed vegetables. Stir well to ensure the spices are evenly distributed.

          Pour in the canned diced tomatoes along with their juice and the chicken broth, then bring the mixture to a rolling boil.

            Once boiling, reduce the heat to low. Gently stir in the shredded chicken, rinsed black beans, and corn. Allow it to simmer uncovered for about 10-15 minutes, stirring occasionally.

              Season the soup with salt, pepper, and freshly squeezed lime juice, mixing well to enhance the flavors.

                Serve the soup hot, garnished with crispy corn tortilla strips, a sprinkle of chopped cilantro, diced avocado if desired, and shredded cheese for an extra touch of creaminess.

                  - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: For an added pop of color, serve the soup in vibrant bowls, and place the garnishes in small bowls on the side for customizable servings.