Chicken Tortilla Soup

Have a taste of Mexican hospitality with this chicken tortilla soup. A homemade soup that's warm, bold, and satisfying.

📝 Ingredients

• 2 tablespoons olive oil
• 1 Jalapeno pepper ((seeded and cut into dice))
• 1 yellow onion ((diced))
• 4 cloves garlic ((minced))
• 4 cups chicken broth (or water)
• 2 cans diced tomatoes ((14 oz each, juices saved))
• 1 can black beans ((15 oz, drained and rinsed))
• 1 1/2 cups corn kernels ((fresh or frozen))
• 2 cups rotisserie chicken ((shredded))
• 1 tablespoons lime juice
• 2 tablespoons cumin
• 1 tablespoons chili powder
• 1 teaspoon paprika
• 1/3 cup cilantro ((finely chopped))
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1In a large stock pot or dutch oven, heat 2 tablespoons of oil.
2. 2Sauté the onions and jalapeno for about 5 minutes, or until they soften. Then add the garlic and sauté for about 30 seconds more, or until aromatic. Stir nonstop to prevent burning.
3. 3Add the chicken broth, canned tomatoes, black beans, corn kernels, shredded chicken, lime juice, cumin, chili powder, and paprika into the pot. Season with salt and pepper to taste.
4. 4Bring to a boil and simmer for 5 to 8 minutes. If the liquid level becomes too low, adjust with ½ cup of water at a time.
5. 5Add the cilantro and allow to boil for 2 more minutes. Adjust taste with salt and pepper until desired taste is acquired.
6. 6Ladle the soup into soup bowls and top with tortilla. Serve while piping hot.