Description
This hearty Chicken Tortilla Soup is a flavorful and comforting dish perfect for any day. Combining sautéed vegetables, tender shredded chicken, and warm spices, this soup is simmered to blend delicious flavors and topped with crunchy tortilla chips, creamy sour cream, avocado slices, and fresh cilantro and lime for a fresh finish. Ready in just 40 minutes, it’s an easy-to-make meal that satisfies with every spoonful.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 medium carrot, diced
Spices
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for heat)
Main Ingredients
- 4 cups chicken broth (low-sodium)
- 1 can (14.5 oz) diced tomatoes
- 1 cup cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen corn kernels
- 1 can (4 oz) diced green chilies
- Salt and pepper to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
- 1/2 cup sour cream
- 1 avocado, sliced
- Fresh lime wedges
Instructions
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, bell pepper, and carrot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Spices: Stir in chili powder, cumin, paprika, and cayenne pepper if using. Cook for 1 minute until the spices become fragrant and well incorporated with the veggies.
- Simmer Soup: Pour in the chicken broth, diced tomatoes with their juices, shredded chicken, frozen corn, and diced green chilies. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld beautifully.
- Season: Taste the soup and season with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls. Garnish each serving with crushed tortilla chips, a dollop of sour cream, avocado slices, chopped fresh cilantro, and lime wedges on the side for squeezing.
- Enjoy: Serve immediately and enjoy the comforting warmth and vibrant flavors of this delicious chicken tortilla soup.
Notes
- For extra heat, increase the cayenne pepper or add fresh jalapeños.
- Rotisserie chicken is a great shortcut, but leftover cooked chicken can be substituted.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Garnishes are optional but highly recommended for added texture and flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make the soup vegetarian, substitute chicken broth with vegetable broth and omit chicken, adding beans or tofu if desired.
