Warm up with a bowl of this Sizzling Chicken Tortilla Soup, a perfect blend of tender chicken, vibrant vegetables, and flavorful spices. Topped with crispy tortilla strips and fresh avocado, this soup is a delightful meal that will bring a taste of Mexico to your kitchen. Perfect for a cozy night in or a festive gathering, this recipe is sure to impress.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl
Nutritional Information (per serving)
- Calories: 320 kcal
- Protein: 22g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 7g
- Sugar: 6g
- Sodium: 750mg
Ingredients
- For the Soup:
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 teaspoons (10g) ground cumin
- 1 teaspoon (5g) chili powder
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 4 cups (960ml) chicken broth
- 1 can (400g/15oz) diced tomatoes
- 1 can (400g/15oz) black beans, drained and rinsed
- 2 cups (300g) cooked, shredded chicken
- 1 cup (150g) corn kernels (fresh, canned, or frozen)
- 1/4 cup (60ml) fresh lime juice
- For the Toppings:
- 6 small corn tortillas, cut into strips
- 1 avocado, diced
- 1/2 cup (75g) shredded cheese (cheddar or Mexican blend)
- 1/4 cup (60g) sour cream
- Fresh cilantro, chopped
- Lime wedges
Method of Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, green bell pepper, and minced jalapeño. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another minute until the spices are fragrant.
- Pour in the chicken broth and add the diced tomatoes with their juice. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the black beans, shredded chicken, and corn kernels to the pot. Simmer for another 10-15 minutes to allow the flavors to meld together.
- While the soup is simmering, heat a small amount of oil in a skillet over medium-high heat. Add the tortilla strips and fry until they are crispy and golden brown. Remove and drain on paper towels.
- Stir in the fresh lime juice just before serving. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, a dollop of sour cream, and chopped cilantro. Serve with lime wedges on the side.
Tips for Culinary Success
- For extra flavor, roast the vegetables before adding them to the soup.
- Use rotisserie chicken for a quick and easy option.
- Adjust the heat level by adding more or less jalapeño or using a hotter chili powder.
Frequently Asked Questions (FAQs)
Can I make this soup ahead of time?
- Yes, you can make the soup ahead and store it in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze the soup?
- Absolutely! Allow the soup to cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw and reheat before serving.
Can I use a different type of bean?
- Yes, pinto beans or kidney beans can be used as alternatives to black beans.
Enjoy the vibrant flavors and comforting warmth of this Sizzling Chicken Tortilla Soup. Perfect for any occasion, this soup is sure to become a favorite in your recipe collection. Serve it up and watch as everyone comes back for seconds!