Description
Warm, bright, and packed with comforting flavors, this Chicken Tortilla Soup is a weeknight hero that doubles as a great meal for guests. Enjoy its bold flavors with minimal fuss.
Ingredients
- 2 cups shredded chicken
- 1 cup corn (fresh, frozen, or canned drained)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes (14–15 oz)
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving (store-bought or homemade)
- Chopped cilantro for garnish
- Lime wedges for serving
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Instructions
- 1. Heat 1–2 tablespoons of neutral oil in a large pot over medium heat. Add the chopped onion and diced bell pepper; sauté until softened (about 5–7 minutes).
- 2. Add minced garlic and cook for 30–60 seconds until fragrant.
- 3. Stir in the shredded chicken and corn, letting them warm for 1–2 minutes.
- 4. Pour in the diced tomatoes and chicken broth; scrape the bottom of the pot for browned bits.
- 5. Add cumin, chili powder, salt, and pepper, adjusting salt conservatively.
- 6. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15–20 minutes.
- 7. Before serving, squeeze in fresh lime juice and stir in most of the chopped cilantro.
- 8. Serve hot, topped with tortilla strips, chopped cilantro, and lime wedges.