Teresa's Recipes
Sizzling Chicken Tortilla Soup
This Sizzling Chicken Tortilla Soup is a symphony of flavors in your mouth. Succulent chicken, crunchy corn, and creamy black beans are simmered together in a rich chicken broth infused with aromatic spices. Each spoonful is a burst of zestiness, rounded off with the crispiness of tortilla chips and the creaminess of ripe avocado. This traditional Mexican soup brings you a bowl of comfort and warmth, perfect for any day.
Ingredients
- 1, ripe, sliced Avocado
- 1 handful, chopped Cilantro
- 1 cup, crushed Tortilla chips
- to taste Salt and pepper
- 1, juiced Lime
- 1 cup, frozen or fresh Corn
- 1 cup, canned, drained and rinsed Black beans
- 2 cups, shredded Cooked chicken
- 4 cups Chicken broth
- 1 can Diced tomatoes
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1, seeded and finely chopped Jalapeno
- 1, finely chopped Bell pepper
- 2 cloves, minced Garlic
- 1, finely chopped Onion
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 16g
- Carbs: 32g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, garlic, bell pepper, and jalapeno. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Stir in the cumin and chili powder, coating the vegetables evenly. Cook for another minute to bring out the spices' aroma.
- Add the diced tomatoes, chicken broth, shredded chicken, black beans, and corn to the pot. Stir well to combine all the ingredients.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.
- Stir in the lime juice, and season the soup with salt and pepper according to your taste.
- To serve, ladle the soup into bowls. Top each bowl with a generous handful of crushed tortilla chips, a sprinkling of chopped cilantro, and a few slices of ripe avocado. Enjoy while it's hot!