Chicken Tortilla Soup

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 bell pepper, diced (any color)
• •1 teaspoon ground cumin
• •1 teaspoon chili powder
• •1/2 teaspoon smoked paprika
• •4 cups chicken broth
• •1 (14.5-ounce) can diced tomatoes
• •2 cups cooked chicken, shredded
• •1 cup corn (frozen or canned)
• •1 can black beans, rinsed and drained
• •Salt and pepper to taste
• •Tortilla strips for serving
• •Fresh cilantro for garnish
• •Lime wedges for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and bell pepper, sauté for about 5 minutes until softened.

3. 3

   Stir in the minced garlic, cumin, chili powder, and smoked paprika; cook for an additional 2 minutes.

4. 4

   Pour in the chicken broth and add the diced tomatoes, bringing the mixture to a simmer.

5. 5

   Add the shredded chicken, corn, and black beans to the pot; stir to combine.

6. 6

   Season the soup with salt and pepper to taste, and let it simmer for about 20 minutes.

7. 7

   Serve the soup hot, topped with tortilla strips, fresh cilantro, and lime wedges.