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- 1 lb boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced (red or green) - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 lime, juiced - Tortilla chips, for serving - Fresh cilantro, chopped, for garnish - Avocado slices, for garnish When I make my Easy Chicken Tortilla Soup, I start with these key ingredients. The chicken brings protein and heartiness, while the olive oil adds a rich flavor. Chopped onion and minced garlic provide a strong base. Diced bell pepper adds crunch and color. Then, I add the canned tomatoes with green chilies. They give the soup a nice kick. Chicken broth helps blend all the flavors. The black beans and corn add texture and sweetness. Ground cumin and chili powder bring warmth and depth. I always season my soup with salt, pepper, and the juice of a fresh lime. This balance of flavors makes the soup come alive. For garnishes, I love using crispy tortilla chips, fresh cilantro, and creamy avocado slices. These toppings add layers of flavor and a lovely finish. Check out the Full Recipe for step-by-step instructions to create this warming dish! - In a large pot, heat olive oil over medium heat. - Add chopped onion and cook until translucent, about 3-4 minutes. I love starting my soups with a good onion base. The smell fills the kitchen and sets the stage for a warm meal. The key is to keep stirring so the onion cooks evenly. You want it soft, not brown. - Stir in minced garlic and bell pepper; cook for another 2-3 minutes. - Add chicken breasts, diced tomatoes, broth, black beans, corn, cumin, and chili powder. Once the onion is ready, garlic and bell pepper join the mix. They add layers of flavor. After a quick stir, it’s time to add the chicken. I prefer fresh chicken breasts for the best taste. The diced tomatoes bring a nice acidity, while the broth adds depth. The black beans and corn give texture. Don’t forget the cumin and chili powder; they pack a punch! - Bring to a boil, reduce heat, and simmer for 20-25 minutes. - Remove chicken from pot, shred using two forks, and return to the pot. Now, we let it simmer. This step is crucial. Simmering allows all the flavors to blend and the chicken to cook through. After 20-25 minutes, the chicken is tender. I love using two forks to shred the chicken right in the pot. This keeps everything juicy and flavorful. For the full recipe, check out the details above. Enjoy the warm comfort of this easy chicken tortilla soup! - Use fresh ingredients for optimal taste. Fresh veggies and herbs shine in this soup. - Adjust seasoning with salt, pepper, and lime juice to taste. A squeeze of lime adds brightness. - Monitor the heat to prevent burning. A steady simmer keeps flavors from getting bitter. - Use low-sodium broth for better control over salt levels. This helps you season just right. - Use a stand mixer with a paddle attachment for quick shredding. It saves time and effort. - Shred while chicken is still warm for easier handling. Warm chicken is much easier to pull apart. For the full recipe, refer to the earlier section. Enjoy your cooking! {{image_2}} You can switch things up with the protein in your Easy Chicken Tortilla Soup. - Use shredded rotisserie chicken for quicker prep. This saves time and adds great flavor. - Swap chicken for diced tofu or beans for a vegetarian version. Both options add protein and texture. To make your soup even tastier, consider these flavor boosts. - Add a splash of hot sauce or jalapeños for an extra kick. This will wake up your taste buds. - Incorporate additional veggies like zucchini or corn for more texture. These add color and nutrition to your dish. You can also play with the style of your soup. - Transform it into a creamy soup by adding sour cream or cheese. This makes it rich and smooth. - Serve as a chili-style dish by thickening with masa harina. This gives your soup a hearty feel. For a detailed guide, check the Full Recipe. Store leftover soup in an airtight container for up to 3-4 days. This keeps the flavors fresh. Allow soup to cool before refrigerating for best results. Cooling helps prevent bacteria growth. Freeze soup in portions for easy meal prep later. I like to use freezer bags. Lay them flat to save space. When you're ready to eat, defrost in the refrigerator overnight before reheating. This is safe and keeps the soup tasty. To reheat, use the stovetop over medium heat. Add water or broth to thin if needed. Stir often to heat evenly. You can also use the microwave. Heat in short intervals and stir in between. This prevents hot spots and keeps the soup from boiling. Add more chili powder or include fresh jalapeños during cooking. You can start small and taste as you go. This way, you control the heat. Spice levels can change based on personal taste, so adjust to what feels right for you. Yes, canned chicken can be used for convenience, but fresh is recommended for best flavor. It adds a richer taste and better texture. If you are in a hurry, canned chicken works well. Just drain and rinse it before adding to the soup. Serve with crusty bread, a side salad, or additional tortilla chips. A squeeze of lime on top also brightens the flavors. Each side adds a nice touch to the meal, making it more filling and exciting. Replace chicken with extra beans and use vegetable broth instead of chicken broth. You can try black beans or kidney beans for protein. Add in some extra veggies like corn or zucchini for a heartier soup. Yes, as long as the broth and canned ingredients are labeled gluten-free. Always check the labels to be sure. This makes it a safe choice for those with gluten sensitivities. Enjoy without worry! This blog post covered the key ingredients needed for easy chicken tortilla soup and how to prepare it step by step. I shared tips to enhance flavor and various options for modifications, including vegetarian choices. Keep these instructions in mind as you cook. Experiment with ingredients and flavors to make this dish your own. Enjoy making a warm, tasty meal that you can share with loved ones. This soup is sure to become a kitchen favorite!

Easy Chicken Tortilla Soup

Savor the warmth and flavors of this Fiesta Chicken Tortilla Soup! Packed with tender chicken, black beans, corn, and vibrant spices, this comforting recipe is a perfect meal for any occasion. Discover how to create a delicious bowl of soup that’s easy to make and incredibly satisfying. Click to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (red or green)

1 can (14.5 oz) diced tomatoes with green chilies

4 cups chicken broth

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

1 cup corn (fresh, frozen, or canned)

2 teaspoons ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 lime, juiced

Tortilla chips, for serving

Fresh cilantro, chopped, for garnish

Avocado slices, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

    Stir in the minced garlic and bell pepper; cook for another 2-3 minutes until softened.

      Add the chicken breasts to the pot, followed by the diced tomatoes (with their juices), chicken broth, black beans, corn, cumin, and chili powder.

        Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.

          Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

            Season the soup with salt, pepper, and lime juice. Let it simmer for another 5 minutes for the flavors to meld together.

              Serve the soup hot, garnished with tortilla chips, fresh cilantro, and avocado slices.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings