Discover a creamy, satisfying chicken tortilla soup recipe that’s sure to impress! Enjoy the velvety texture in every delicious bite. 154 chars
Ingredients
Scale
2 cups of diced chicken breast
2 tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 red bell pepper, chopped
1 can (15 oz) of canned diced tomatoes
4 cups of chicken broth
1 can (15 oz) of black beans, rinsed
1 cup of frozen corn
1/4 cup of chopped cilantro
2 teaspoons of cumin
1 tablespoon of chili powder
1 lime, juiced
Tortilla chips for topping
Instructions
Gather all your ingredients and chop the onion, garlic, red bell pepper, and cilantro. Dice the chicken breast into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
Add the diced chicken to the pot, season with salt, pepper, cumin, and chili powder. Cook until the chicken is no longer pink, roughly 5-7 minutes, stirring periodically.
Pour in the canned diced tomatoes (with their juices) and chicken broth. Stir in the black beans and corn. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 30 minutes.
After simmering, add lime juice and chopped cilantro to the soup. Adjust seasoning if needed and blend a portion for a creamy texture.
Notes
A comforting and nutritious Velvety Chicken Tortilla Soup that can be customized to fit your tastes, ready in under 90 minutes.
