Description
A comforting and vibrant Mexican soup featuring a rich broth, tender chicken, and crispy tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 jalapeño, finely chopped (optional, for heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup tortilla strips
- Fresh cilantro, lime wedges, and avocado for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, sautéing until the onion is translucent, roughly 5 minutes.
- Stir in the minced garlic, jalapeño, cumin, chili powder, and smoked paprika. Cook for an additional minute until fragrant.
- Pour in the chicken broth, bringing the mixture to a simmer. Incorporate the shredded chicken, black beans, and corn, allowing everything to heat through for about 10 minutes.
- Reduce the heat to low and add the heavy cream, stirring gently to combine. Heat for an additional 5 minutes without boiling, allowing the flavors to meld.
- Serve hot, topped with tortilla strips and garnished with fresh cilantro and avocado, alongside lime wedges.
Notes
This soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup without cream for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, chicken tortilla, Mexican, comfort food, easy dinner