Chicken Tortilla soup

Here’s a flavorful recipe for Chicken Tortilla Soup that’s both hearty and comforting!

Chicken Tortilla Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1-2 tsp chili powder (to taste)
• 1 tsp cumin
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips (for serving)
• Optional toppings: shredded cheese, avocado, cilantro, sour cream, lime wedges

Instructions:

1. Cook the Chicken:
   • In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned on both sides. Remove and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the diced onion and bell pepper. Sauté until the onion is translucent, about 5 minutes. Add garlic and cook for an additional minute.
3. Add Remaining Ingredients:
   • Stir in the diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer.
4. Shred the Chicken:
   • Return the chicken to the pot. Let the soup simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken, shred it with two forks, and return it to the soup. Stir in lime juice.
5. Serve:
   • Ladle the soup into bowls and top with tortilla chips and your choice of toppings like cheese, avocado, cilantro, and sour cream.

Tips:

• For extra spice, add diced jalapeños or a dash of hot sauce.
• You can use rotisserie chicken for a quicker option—just add it in when you mix in the shredded chicken.

Enjoy your delicious chicken tortilla soup!