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To make a tasty chicken tortilla soup, you need some key ingredients. First, use boneless, skinless chicken thighs for the best flavor. These thighs stay juicy and tender when cooked. You will also need olive oil to sauté the vegetables. This adds depth to the soup.

Chicken Tortilla Soup

Warm up with a delightful bowl of chicken tortilla soup using this easy recipe! Perfect for chilly days, this flavorful soup features tender chicken, fresh veggies, and a perfect blend of spices. Discover tips for customizing your soup with exciting variations, plus helpful cooking techniques that maximize flavor. Ready in just 45 minutes, it’s a satisfying meal for everyone.
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Ingredients
  

1 pound boneless, skinless chicken thighs, chopped

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper, diced (red or yellow)

1 jalapeño, seeded and finely chopped

1 can (14 oz) diced tomatoes with green chilies

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

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

Juice of 1 lime

¼ cup fresh cilantro, chopped

Tortilla strips, for garnish

Avocado slices, for topping

Shredded cheese (cheddar or Monterey Jack), for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Add the minced garlic, bell pepper, and jalapeño to the pot. Cook for another 2-3 minutes until the peppers soften.

      Stir in the chopped chicken thighs, and cook for 5-7 minutes or until the chicken is brown on all sides.

        Add the can of diced tomatoes (with their juices), chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.

          Lower the heat and let it simmer for about 15 minutes, allowing the flavors to meld.

            Add the corn and black beans into the soup, stirring to combine. Simmer for an additional 5 minutes.

              Remove the pot from heat, and stir in freshly squeezed lime juice and chopped cilantro.

                Serve the soup hot in bowls, garnishing with tortilla strips, avocado slices, and shredded cheese on top.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in colorful bowls, with lime wedges and extra tortilla strips on the side for a vibrant and inviting look.