Spicy Southwest Chicken Tortilla Soup

Name: Spicy Southwest Chicken Tortilla Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

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If you're craving something hearty with a kick, this Spicy Southwest Chicken Tortilla Soup is your answer. Packed with vibrant spices and fresh ingredients, it's perfect for warming up on a chilly evening or spicing up your meal routine.

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Ingredients for Spicy Southwest Chicken Tortilla Soup

Chicken breasts: Lean protein that becomes tender and flavorful when simmered in the soup. Olive oil: Helps sauté the vegetables and adds a smooth richness. Onion, red bell pepper, and green bell pepper: These veggies form the aromatic base, adding sweetness and depth. Garlic: Provides a savory, aromatic punch. Jalapeño: Adds the heat; seed it to control the spice level. Cumin, chili powder, smoked paprika, and coriander: These spices create a smoky, earthy, and slightly spicy flavor profile. Black beans: Offer a hearty texture and a bit more protein. Fire-roasted diced tomatoes: Bring a subtle smokiness and acidity. Chicken broth: The soup's flavorful liquid base. Frozen corn: Adds a touch of sweetness and color. Cilantro: Fresh and herbaceous, it brightens up the dish. Lime juice: Adds a tangy finish. Corn tortillas: Fried into strips for a crispy topping. Cheddar cheese, avocado, sour cream: Creamy, savory toppings that balance the soup's spice.

Tips & Tricks

For less spice, use half a jalapeño or skip it altogether.
Make it vegetarian by swapping chicken with extra beans or tofu.
Shred chicken easily by using a hand mixer on low speed.

Serving Suggestions

This soup pairs beautifully with a side of cornbread or a simple green salad. For a heartier meal, serve it alongside a cheesy quesadilla. Consider a cold beer or a glass of crisp white wine to complement the heat.

Frequently Asked Questions

Can I freeze this soup?: Yes! Just leave out the toppings and freeze in an airtight container for up to 3 months.
How can I make it spicier?: Simply add more jalapeño or even a pinch of cayenne pepper.
What can I use instead of cilantro?: If you're not a fan of cilantro, fresh parsley or green onions work well.

Spicy Southwest Chicken Tortilla Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion and let it sauté for about 3-4 minutes until it turns translucent. Next, add in the garlic, red and green bell peppers, and jalapeño. Stir them around for another 3 minutes until the peppers just start to soften up.

Now, it's time to spice things up! Mix in the cumin, chili powder, smoked paprika, and coriander, making sure all those veggies are well-coated. Pour in the fire-roasted diced tomatoes, chicken broth, black beans, and frozen corn. Give everything a good stir to combine.

Gently slide the chicken breasts into the soup, ensuring they're submerged. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the chicken is fully cooked through.

Remove the chicken, shred it up using two forks, and return it to the pot. Stir in the lime juice and season with salt and pepper to taste. Don’t forget to mix in the fresh cilantro for that final burst of flavor.

For the crispy tortilla strips, heat a little oil in a skillet over medium heat and fry the strips until golden and crispy. Drain them on paper towels and get ready to serve!

Why You'll Love This Recipe

Quick and easy to prepare, with minimal clean-up.
Loaded with bold flavors from the Southwest.
Customizable heat level to suit your taste.
Great for meal prep and leftovers.

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

Step-by-step 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.

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