This spicy chicken tortilla soup is bursting with bold flavors, thanks to tender chicken, zesty spices, and crispy tortilla strips. Topped with creamy avocado and a squeeze of fresh lime, it’s the perfect blend of heat and freshness.
Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño, minced (adjust to taste for spiciness)
- 1 (14 oz/400 g) can diced tomatoes, with juices
- 1 (14 oz/400 g) can black beans, drained and rinsed
- 4 cups (1 L) chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup (60 g) corn kernels, frozen or canned
- 1-2 corn tortillas, cut into strips
- 1 ripe avocado, diced
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: Sour cream, shredded cheese, tortilla chips
Instructions
Cook the Chicken
- Heat olive oil in a large pot over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and set it aside.
Sauté the Vegetables
- In the same pot, add onion, garlic, bell pepper, and jalapeño. Sauté for about 5 minutes, until the vegetables begin to soften and the onion becomes translucent.
Add Spices, Tomatoes, and Broth
- Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir to coat the vegetables with the spices. Add the diced tomatoes (with juices), black beans, chicken broth, and corn. Bring the mixture to a boil.
Simmer the Soup
- Once boiling, reduce the heat and let the soup simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Add Chicken and Tortillas
- Return the cooked chicken to the pot and stir in the tortilla strips. Simmer for an additional 5-7 minutes until the tortillas begin to break down and thicken the soup.
Finish the Soup
- Taste and adjust seasoning with salt, pepper, and additional spices as needed. Remove the pot from heat.
Serve
- Ladle the soup into bowls and top with diced avocado, a squeeze of lime juice, and fresh cilantro. For extra texture, add some crispy tortilla chips or a dollop of sour cream.
Tips
- For extra heat, add more jalapeños or a dash of hot sauce.
- You can make the soup ahead of time and store it in the fridge for up to 3 days.
- If the soup is too thick, add more chicken broth to adjust the consistency.
This spicy chicken tortilla soup is a flavorful, satisfying dish that combines rich, spicy broth with cool avocado and a hint of lime—perfect for cozy evenings!
