Description
A comforting and flavorful soup made with tender shredded chicken, vegetables, spices, and crispy tortilla strips. Perfect for cozy dinners and easy weeknight meals.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium chicken broth
1 can diced tomatoes (400 g / 14 oz)
1 can corn kernels (240 g / 8.5 oz), drained
1 can black beans (240 g / 8.5 oz), drained and rinsed
2 cups cooked shredded chicken breast (about 300 g / 10 oz)
1 tablespoon fresh lime juice
2 tablespoons chopped cilantro
For tortilla strips:
4 small corn tortillas
1 tablespoon olive oil
1/4 teaspoon salt
Optional toppings:
1 avocado, diced
1/2 cup shredded cheddar cheese (50 g / 1.75 oz)
1/4 cup chopped cilantro
Lime wedges
Instructions
Preheat oven to 375°F (190°C). Slice tortillas into thin strips, toss with olive oil and salt, and bake for 10–12 minutes until crispy.
Heat olive oil in a large pot over medium heat. Cook diced onion for 4–5 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Add bell peppers and cook for 3–4 minutes until slightly tender.
Stir in cumin, chili powder, paprika, coriander, salt, and pepper. Cook for 1 minute.
Pour in chicken broth and diced tomatoes. Bring to a gentle simmer.
Add corn, black beans, and shredded chicken. Simmer for 15–20 minutes.
Stir in lime juice and chopped cilantro.
Serve hot with crispy tortilla strips and desired toppings.
Notes
For extra flavor, use homemade chicken broth if available. The soup can be stored in the refrigerator for up to four days. Freeze without toppings for up to three months. Add tortilla strips just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes