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When you make chicken tortilla soup, you need fresh and simple ingredients. Here's what you'll need for this quick and tasty dish: - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper, chopped (any color) - 4 cups chicken broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 2 cups cooked chicken, shredded - 1 cup corn (frozen or canned) - Salt and pepper to taste - Tortilla chips, for serving - Avocado slices, fresh cilantro, lime wedges, and shredded cheese for garnish Each ingredient adds its own flavor. Olive oil gives richness, while onion and garlic add depth. The bell pepper brings sweetness. Chicken broth creates a warm base. Diced tomatoes add tang, and black beans lend creaminess. Cumin and chili powder spice things up. Smoked paprika gives a nice smoky taste, while corn adds sweetness. The shredded chicken makes it hearty. Finally, the garnishes make every bowl special. For a detailed step-by-step guide to making this soup, check out the Full Recipe. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add 1 chopped onion and sauté for about 3 minutes until it turns soft and clear. 3. Stir in 2 minced garlic cloves and 1 chopped bell pepper. Cook for another 2-3 minutes until the bell pepper is tender. 1. Pour in 4 cups of chicken broth and 1 can of diced tomatoes. Mix well to combine. 2. Add 1 can of drained black beans, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, 1 cup of corn, and 2 cups of shredded chicken. Stir everything together and bring the soup to a gentle boil. 1. Lower the heat and let the soup simmer for 15-20 minutes. This lets all the flavors blend well. 2. Taste the soup and add salt and pepper as needed to enhance the flavor. 3. Serve hot in bowls, topped with crushed tortilla chips, avocado slices, fresh cilantro, lime wedges, and shredded cheese if you like. This simple process makes a warm, delicious meal. For the full recipe, check out the detailed steps above. For great flavor, I use the right seasonings and spices. Ground cumin adds warmth. Chili powder gives a nice kick. Smoked paprika gives a hint of smoke. If you want more heat, add cayenne pepper or jalapeños. Taste as you go. Adjust the spices to fit your taste. Think about how to serve your soup. Top it with crushed tortilla chips for crunch. You can add fresh avocado slices for creaminess. Fresh cilantro adds a bright touch. Lime wedges give a zesty flavor. Shredded cheese brings richness. Pair the soup with a simple salad or some cornbread for a full meal. Fresh herbs can boost the taste. I love adding cilantro or parsley right before serving. Always choose quality chicken. Opt for free-range or organic chicken if you can. This makes your soup tastier and healthier. Fresh ingredients make a big difference in flavor and nutrition. Enjoy the freshness in every bite! {{image_2}} To make a vegetarian version of chicken tortilla soup, start by substituting chicken with hearty plant-based options. You can use soy protein or chickpeas as a great swap. Adding more legumes enhances the dish. Black beans work well, but you can also add kidney beans or lentils. They give texture and protein, making the soup filling. You can easily adjust the spice level of your soup. For mild soup, use less chili powder and cumin. You can also skip the smoked paprika. If you like heat, add more chili powder or even diced jalapeños. Try different spices, too! Consider adding cayenne pepper for extra kick or even some taco seasoning for a unique twist. Using different types of broth can change the flavor. Try vegetable broth for a lighter taste or even coconut broth for a creamy touch. You can also get creative with vegetables. Add zucchini, carrots, or spinach for extra nutrition. These swaps not only change the taste but also boost the soup's health benefits. For more ideas, check out the Full Recipe. To keep chicken tortilla soup fresh, store it in the fridge. Use airtight containers for best results. Let the soup cool down before sealing. This helps prevent moisture build-up. It’s best to eat the leftovers within three to four days. You can freeze chicken tortilla soup for later. To freeze, use freezer-safe containers or bags. Leave some space at the top for expansion. For best taste, eat it within three months. To thaw, move the soup to the fridge overnight. Reheat it on the stove over low heat. Stir often to warm it evenly. Chicken tortilla soup lasts about four days in the fridge. In the freezer, it can last up to three months. Always check for signs of spoilage. If the soup has an off smell or changes color, it’s time to toss it. Enjoy your soup fresh or save it for later! For the full recipe, check the main article. You can make chicken tortilla soup in a slow cooker with ease. Start by heating the olive oil in a pan. Sauté the onion, garlic, and bell pepper until soft. Then, transfer them to your slow cooker. Add chicken broth, diced tomatoes, black beans, and spices. Add shredded chicken and corn next. Set your slow cooker on low for about 6-8 hours or high for 3-4 hours. Enjoy the rich flavors! Yes, you can use dried beans. Soak them overnight to soften. Cook them until tender before adding to the soup. This step may take longer, but the flavor is worth it. Use about 1 cup of dried beans to replace 1 can. Remember to adjust the cooking time accordingly. Toppings make your soup shine. Here are some favorites: - Crushed tortilla chips - Sliced avocado - Fresh cilantro - Lime wedges - Shredded cheese Feel free to mix and match these toppings for extra flavor and crunch. Yes, you can easily make this soup dairy-free. Just skip the cheese or use a dairy-free alternative. You can also add more avocado for creaminess. This way, you can enjoy the soup without any dairy. To thicken your soup, try these methods: - Add more corn or beans. - Blend a portion of the soup and mix it back in. - Use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it in and let it cook for a few minutes. These methods will help create a heartier texture. In this blog post, we explored how to make a delicious chicken tortilla soup. We detailed the ingredients, from olive oil to tortilla chips. Step-by-step instructions guided you through preparing the base, combining flavors, and final cooking steps. I shared tips on perfecting the taste and suggested fun serving ideas. Lastly, we discussed variations, storage, and answered common questions. This soup is versatile and easy to make. Enjoy experimenting with flavors and ingredients to suit your taste!

Easy Chicken Tortilla Soup

Savor the flavors of Zesty Chicken Tortilla Soup with this easy and delicious recipe! Packed with hearty ingredients like chicken, black beans, and vibrant spices, this comforting soup is perfect for any day of the week. In just 30 minutes, you can whip up a filling meal that warms the soul. Don't miss out on elevating your dinner plans—click to explore the full recipe and bring a taste of Mexico to your kitchen!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (any color)

4 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

2 cups cooked chicken, shredded

1 cup corn (frozen or canned)

Salt and pepper to taste

Tortilla chips, for serving

Avocado slices, fresh cilantro, lime wedges, and shredded cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

    Stir in the minced garlic and bell pepper. Sauté for another 2-3 minutes until the bell pepper softens.

      Pour in the chicken broth and diced tomatoes with their juice. Stir to combine.

        Add the black beans, ground cumin, chili powder, smoked paprika, corn, and shredded chicken. Mix well and bring to a gentle boil.

          Lower the heat and let the soup simmer for 15-20 minutes, allowing all the flavors to meld. Season with salt and pepper to taste.

            Serve hot in bowls, topped with crushed tortilla chips, avocado slices, fresh cilantro, a squeeze of lime, and shredded cheese if desired.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings