Description
A comforting chicken soup loaded with vibrant veggies, spices, and crunchy tortilla strips.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and bell pepper; cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a simmer and let it cook for 15-20 minutes to develop flavors.
- Meanwhile, in a separate pan, fry the tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
For added depth, consider toasting the spices in the sauté pan before adding the liquids. Use rotisserie chicken to save time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican