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To make this easy chicken tortilla soup, gather these key ingredients: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 4 cups chicken broth (low sodium recommended) - 1 can (14.5 oz) diced tomatoes with juice - 1 can (15 oz) black beans, drained and rinsed - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 2 cups cooked chicken, shredded (rotisserie chicken works well) - 1 cup corn (frozen or canned, drained if canned) - Salt and freshly ground black pepper to taste - Tortilla chips, for serving These ingredients create a hearty and tasty soup that warms you up. You can make your soup even better with these toppings: - Sliced avocado - Fresh cilantro leaves - Lime wedges - Shredded cheese These toppings add freshness and flavor. They make the soup more fun to eat! If you don't have an ingredient, don't worry! Here are some swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap black beans for kidney beans or pinto beans. - If you don't like corn, you can skip it or add diced zucchini instead. These substitutions keep the soup tasty while fitting your needs or pantry items. Check out the full recipe for more details! To start, grab a large pot and pour in 2 tablespoons of olive oil. Heat it over medium heat. Once the oil is hot, add 1 medium onion, finely chopped. Stir it for about 3 minutes. You want the onion to be soft and fragrant. Then, add 2 cloves of minced garlic and 1 diced bell pepper. Keep stirring for another 2-3 minutes. The bell pepper should start to soften. Next, pour in 4 cups of chicken broth and 1 can of diced tomatoes, juice included. Stir everything together. Now, add 1 can of black beans that you drained and rinsed, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Toss in 2 cups of cooked, shredded chicken and 1 cup of corn. Mix well. Bring the soup to a gentle boil. Once it boils, lower the heat and let it simmer for 15-20 minutes. This helps all the flavors blend perfectly. Season with salt and freshly ground black pepper as you go. When the soup is ready, ladle it into bowls. Top each bowl with crushed tortilla chips for crunch. You can also add sliced avocado, fresh cilantro leaves, lime wedges, and shredded cheese. These toppings make the soup even better. For an attractive look, serve it in colorful bowls. Arrange the toppings on a platter, so everyone can customize their soup. Enjoy your easy chicken tortilla soup! For the full recipe, refer to the details above. Many new cooks make simple mistakes when making chicken tortilla soup. One common mistake is not sautéing the onion and garlic long enough. This step adds depth to the soup. Another mistake is using low-quality broth. Opt for low-sodium chicken broth for better flavor. Additionally, avoid overcooking the vegetables. They should stay tender and crisp. To boost flavor, consider adding fresh herbs like cilantro or parsley. A squeeze of lime juice brightens the dish. You can also experiment with spices. Adding a pinch of cayenne can give your soup a nice kick. For a smoky flavor, use extra smoked paprika. Don’t forget to adjust salt and pepper to your taste as you cook. Make your soup visually appealing by serving it in colorful bowls. Arrange the toppings on a platter for guests to choose from. This allows everyone to customize their bowls. Garnish with fresh cilantro for a pop of color. Serve tortilla chips on the side for crunch. These small touches make a big difference in how your soup looks and feels. {{image_4}} To make a vegetarian version, skip the chicken. Use more beans instead. Try adding chickpeas or kidney beans. You can also add mushrooms for extra texture. Replace chicken broth with vegetable broth for the best flavor. This keeps the soup rich and hearty without meat. If you love heat, add jalapeños or serrano peppers. You can add them fresh or diced in the pot. Another way to boost the spice is with a splash of hot sauce. Try using chipotle peppers in adobo for a smoky kick. This will give your soup an exciting twist. For a low-carb option, use cauliflower rice instead of corn. This keeps the soup filling but cuts carbs. You can also skip the tortilla chips or use baked ones. For a creamy texture, blend some avocado into the soup. This adds richness without extra carbs. Feel free to explore these variations! Each one gives a new twist to the classic chicken tortilla soup. For the full recipe, check the section above. To store your leftover soup, let it cool first. Then, pour it into an airtight container. Seal it tightly to keep air out. This method prevents spoilage and keeps it fresh. You can keep the soup in the fridge for up to three days. If you want it to last longer, freezing is a great option. When reheating, use a pot on low heat. Stir the soup often to prevent burning. You can also microwave it in short intervals. Add a splash of chicken broth if it seems thick. This helps regain its creamy texture. Always check the temperature to ensure it’s hot throughout. Freezing is perfect for future meals! First, let the soup cool completely. Use freezer-safe containers or bags, removing as much air as possible. Label the bags with the date. In the freezer, it lasts up to three months. When ready to eat, thaw in the fridge overnight before reheating. Enjoy this easy chicken tortilla soup later with all its great flavors. For the full recipe, check the main article. Yes, you can use frozen chicken for this recipe. Just make sure to thaw it first. You can quickly thaw it in cold water or in the microwave. Once thawed, cook it until it's safe to eat. Then, shred the chicken and add it to the soup. This method is great for a last-minute meal. If you don’t have black beans, you can use pinto beans or kidney beans. Both will work well in this soup. You can also try chickpeas for a different texture and flavor. Just make sure to drain and rinse them before adding to the soup. Chicken Tortilla Soup lasts about 3 to 4 days in the fridge. Store it in an airtight container for the best results. If you want to keep it longer, consider freezing it. Just let it cool completely before freezing. For the best taste, eat it within 3 months of freezing. For the full recipe, you can refer to the Zesty Chicken Tortilla Soup Delight section. You now have all the tools to make a tasty chicken tortilla soup. From the key ingredients to step-by-step instructions, you can create a dish that pleases everyone. Remember to explore variations, like vegetarian or spicy options, to fit your taste. Use the tips to avoid common mistakes and enhance flavors. Don’t forget proper storage for leftovers. Enjoy your cooking journey, and share this delicious soup with friends or family!

Easy Chicken Tortilla Soup

Warm up your dinner routine with this zesty chicken tortilla soup delight! This easy recipe combines savory chicken, black beans, and vibrant veggies into a comforting bowl that's perfect for any occasion. With simple steps and customizable toppings, you can make it your own. Ready to warm your soul? Click through to explore this delicious recipe and bring a taste of comfort to your kitchen!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

4 cups chicken broth (low sodium recommended)

1 can (14.5 oz) diced tomatoes with juice

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

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup corn (frozen or canned, drained if canned)

Salt and freshly ground black pepper to taste

Tortilla chips, for serving

Optional toppings: sliced avocado, fresh cilantro leaves, lime wedges, and shredded cheese

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

    Next, add the minced garlic and diced bell pepper to the pot. Continue to sauté for an additional 2-3 minutes, until the bell pepper begins to soften and the mixture is aromatic.

      Gradually pour in the chicken broth and the can of diced tomatoes, along with their juices. Stir well to combine all ingredients.

        Incorporate the drained black beans, ground cumin, chili powder, smoked paprika, corn, and shredded chicken into the pot. Mix everything thoroughly, then bring the soup to a gentle boil.

          Once boiling, reduce the heat and let the soup simmer uncovered for 15-20 minutes. This will allow the flavors to meld beautifully. Season with salt and freshly ground black pepper to taste throughout the cooking process.

            When ready to serve, ladle the hot soup into bowls. Top generously with crushed tortilla chips, slices of avocado, a sprinkle of fresh cilantro, a squeeze of lime juice, and shredded cheese if desired for an extra touch.

              - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an attractive presentation, serve the soup in colorful bowls and arrange the toppings on a platter for guests to customize their bowls. Garnish the pot or bowl with additional cilantro for pop.