Chicken Tortilla Soup
Ingredients:
- 1 tablespoon of olive oil
- 1 diced onion
- 2 cloves of minced garlic
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 1 can of corn kernels, drained
- 1 can of black beans, rinsed and drained
- 1 pound of cooked, shredded chicken
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of crushed tortilla chips
- 1/2 cup of shredded cheddar cheese
- 1 lime, cut into wedges
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeño pepper and cook for an additional minute.
2. Stir in the chili powder, cumin, paprika, and oregano and cook for 1 minute. Pour in the chicken broth and add the diced tomatoes, corn, black beans, and cooked chicken. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
3. Stir in the cilantro and tortilla chips, and cook for an additional 5 minutes. Serve the soup hot, topped with shredded cheddar cheese and a squeeze of fresh lime juice.
Enjoy this hearty and flavorful chicken tortilla soup, perfect for a cold day or as a comforting meal any time of the year. This dish is packed with protein from the chicken and black beans, and the combination of spices and herbs creates a depth of flavor that will keep you coming back for more.
