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Warm and zesty chicken tortilla soup is a delightful dish that perfectly balances comforting flavors with a vibrant twist. This hearty soup is not only a feast for the eyes with its colorful presentation but also a warm hug in a bowl that can brighten any day. Whether it’s a chilly winter evening or a breezy summer night, chicken tortilla soup serves as the perfect meal. Its zesty profile is complemented by the crunch of tortilla chips, making it an ideal choice for family gatherings, casual dinners, or even a quick weeknight meal.

Chicken Tortilla Soup

Warm up with this deliciously zesty Chicken Tortilla Soup! This flavorful recipe combines tender shredded chicken, fresh veggies, and a kick of spices for a comforting meal. In just 40 minutes, you'll have a hearty bowl of soup, complete with lime juice, toppings like avocado, cilantro, and crunchy tortilla strips. Perfect for cozy nights or sharing with friends and family. Dive into this easy recipe for a burst of warmth and flavor!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 jalapeño pepper, diced (seeds removed for less heat)

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes (with juices)

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and black pepper to taste

1 cup corn kernels (fresh, frozen, or canned)

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

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (store-bought or homemade)

Avocado slices (for topping)

Shredded cheese (optional)

Instructions
 

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Sear for about 5-7 minutes on each side until golden brown. Remove the chicken and let it cool slightly; then, shred it using two forks.

    Sauté Vegetables: In the same pot, add the diced onions and cook until translucent (about 5 minutes). Stir in the garlic, jalapeño, and red bell pepper, cooking for an additional 2-3 minutes until softened.

      Combine Ingredients: Add the diced tomatoes (with their juices), chicken broth, cumin, smoked paprika, chili powder, and the shredded chicken back to the pot. Stir well and bring the mixture to a gentle simmer.

        Add Beans and Corn: Once simmering, add the corn and black beans. Taste and adjust seasoning with salt and pepper as needed. Allow to simmer for another 10-15 minutes to allow the flavors to meld.

          Finish with Lime: Just before serving, stir in the lime juice for a fresh, zesty flavor.

            Serve and Garnish: Ladle the soup into bowls and top with tortilla strips, avocado slices, chopped cilantro, and shredded cheese if desired.

              Prep Time, Total Time, Servings: 20 mins | 40 mins | Serves 6