MEXICAN CHICKEN TORTILLA SOUP

This Mexican Chicken Tortilla Soup is a vibrant, hearty dish bursting with classic Mexican flavors. It’s perfect for a cozy weeknight meal or to impress guests with its deliciously layered spices. Tender chicken simmers in a rich, tomato-based broth with earthy cumin, smoky chili powder, and fragrant garlic, while corn, black beans, and fresh cilantro add depth and texture. The star of the dish is the crispy tortilla strips that top each bowl, adding a satisfying crunch. Served with avocado, lime, and a sprinkle of cheese, this soup is a true crowd-pleaser.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, drained and rinsed
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 4 corn tortillas, cut into strips
• Vegetable oil (for frying tortillas)
• 1 avocado, diced
• 1 lime, cut into wedges
• 1/2 cup shredded cheese (Monterey Jack or cheddar)
• Sour cream (optional)

Instructions:

1. Prepare the base: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño, sautéing until soft and fragrant, about 5 minutes.
2. Spice it up: Stir in cumin, chili powder, smoked paprika, and coriander. Cook for another 1-2 minutes, allowing the spices to bloom.
3. Build the soup: Add the diced tomatoes and chicken broth. Bring to a boil, then lower the heat and simmer for 10 minutes to let the flavors meld.
4. Cook the chicken: Add the chicken breasts to the pot. Simmer for 20 minutes or until fully cooked. Remove the chicken, shred it with forks, and return it to the soup.
5. Add vegetables: Stir in the corn and black beans. Cook for another 5-10 minutes. Season with salt and pepper to taste. Stir in chopped cilantro.
6. Prepare tortilla strips: While the soup simmers, heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Drain on paper towels.
7. Assemble the soup: Ladle the soup into bowls. Top each serving with fried tortilla strips, diced avocado, shredded cheese, and a squeeze of lime. Add sour cream if desired.

Enjoy your flavorful Mexican Chicken Tortilla Soup with all the garnishes that make each bite perfect!