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Easy Stovetop Chicken Tortilla Soup Recipe

A close-up of a bowl filled with rich, red tortilla soup recipe, topped with avocado, tortilla strips, and cilantro.
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Make this comforting and flavorful chicken tortilla soup recipe on the stovetop. It is quick, uses simple ingredients, and is perfect for a satisfying weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast (rotisserie chicken works well)
  • 1 tablespoon fresh lime juice
  • For Serving: Crispy tortilla strips, shredded cheddar cheese, avocado slices, fresh cilantro

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, salt, and pepper to the pot. Cook for 1 minute until fragrant, stirring constantly.
  3. Stir in the fire-roasted diced tomatoes (with their juice), black beans, and corn. Cook for 2 minutes.
  4. Pour in the chicken broth and bring the mixture to a simmer.
  5. Add the shredded cooked chicken to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  6. Stir in the fresh lime juice just before serving.
  7. Ladle the soup into bowls. Top each serving with crispy tortilla strips, shredded cheese, avocado slices, and fresh cilantro.

Notes

  • For extra richness, stir in 2 ounces of cream cheese during the last 5 minutes of simmering until melted.
  • To make quick crispy tortilla strips, cut 4 corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F (190°C) for 8-10 minutes until crisp.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

Find it online: https://chefsily.com/easy-tortilla-soup-recipe/