Classic Chicken Tortilla Soup
A comforting and flavorful chicken tortilla soup that is perfect for busy weeknights, featuring shredded chicken, black beans, and crispy tortilla strips.
Ingredients
Base Ingredients
- 2 tablespoons olive oil (Use a good quality olive oil for flavor.)
- 1 cup onion, diced (Yellow onion works well. Use half for a milder flavor.)
- 2 cloves garlic, minced (Fresh garlic is best.)
- 1 cup bell pepper, diced (Any color works, red or orange adds sweetness.)
- 1 cup jalapeño, diced (Optional; remove seeds for less heat.)
Soup Components
- 4 cups chicken broth (Use low-sodium if watching salt.)
- 1 can diced tomatoes (15 oz) (Undrained. Fire-roasted gives extra depth.)
- 1 can black beans, drained and rinsed (15 oz) (Rinsing removes excess starch and sodium.)
- 2 cups cooked chicken, shredded (Rotisserie chicken saves time.)
- 1 teaspoon cumin (Toast lightly for deeper flavor.)
- 1 teaspoon chili powder (Adjust to taste.)
- to taste salt and pepper (Start small and adjust as needed.)
Serving Ingredients
- Corn tortillas cut into strips (Fry or bake until crispy for topping.)
- Fresh cilantro for garnish (Chop right before serving.)
- Lime wedges for serving (A squeeze wakes up the soup.)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
- Stir in jalapeño, if using, and cook for another minute.
Cooking
- Pour in chicken broth, diced tomatoes, black beans, shredded chicken, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, fry the tortilla strips in a separate pan until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For storage, cool the soup to room temperature before storing in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Keep tortilla strips separate to maintain crispness.