Spicy Southwest Chicken Tortilla Soup

A vibrant and hearty chicken tortilla soup with a spicy southwest twist that's perfect for warming up chilly evenings. Packed with succulent chicken, robust vegetables, and flavorful spices, this soup delivers an unforgettable taste experience that will satisfy your craving for spicy comfort food.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 lb boneless skinless chicken breasts

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 jalapeño, seeded and minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp ground coriander

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

1 can (14.5 oz) fire-roasted diced tomatoes

4 cups chicken broth

1 cup frozen corn

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

Juice of 1 lime

Corn tortillas, cut into strips

1 cup shredded cheddar cheese

1 avocado, diced

Sour cream for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

2. Stir in garlic, red and green bell peppers, and jalapeño. Cook for another 3 minutes until peppers start to soften.

3. Add cumin, chili powder, smoked paprika, and ground coriander. Stir well to coat the vegetables with the spices.

4. Pour in the fire-roasted diced tomatoes, chicken broth, black beans, and frozen corn. Stir to combine.

5. Place chicken breasts in the soup, ensuring they are submerged in the liquid.

6. Bring soup to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes or until chicken is cooked through.

7. Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.

8. Add lime juice and season with salt and pepper. Stir in fresh cilantro.

9. In a skillet, heat a little oil over medium heat and fry tortilla strips until crispy. Drain on paper towels.

10. Serve soup hot, garnished with cheddar cheese, avocado, crispy tortilla strips, and a dollop of sour cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat soup on the stove over medium heat until hot, or in the microwave until warmed through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/spicy-southwest-chicken-tortilla-soup

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.