La mejor sopa de tortilla con pollo

Ingredientes

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 cups chicken broth (low sodium preferred)
• 1 pound boneless, skinless chicken breasts
• 1 lime, juiced
• Salt to taste
• Pepper to taste
• Tortilla chips, crushed (for topping)
• Shredded cheddar cheese (for topping)
• Avocado, diced (for topping)
• Sour cream or Greek yogurt (for topping)
• Fresh cilantro, chopped (for topping)
• Lime wedges (for topping)
• Hot sauce (for topping)

Preparación

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic, bell pepper, and jalapeño (if using) and cook for another 3-5 minutes, until fragrant.

4. 4

   Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.

5. 5

   Pour in the chicken broth and diced tomatoes (undrained).

6. 6

   Add the black beans and corn.

7. 7

   Gently place the chicken breasts into the pot.

8. 8

   Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds.

9. 9

   Remove the chicken breasts from the pot and shred them with two forks.

10. 10

    Return the shredded chicken to the pot.

11. 11

    Stir in the lime juice.

12. 12

    Season with salt and pepper to taste.

13. 13

    Ladle the Chicken Tortilla Soup into bowls.

14. 14

    Top with your favorite toppings – crushed tortilla chips, shredded cheese, diced avocado, sour cream, cilantro, and a squeeze of lime!