This homemade chicken tortilla soup looks absolutely comforting and delicious! Here’s a simple recipe to recreate this hearty, flavorful soup:
Ingredients:
- 2 chicken breasts (boneless, skinless)
- 1 can of diced tomatoes (14.5 oz)
- 1 can of corn (15 oz)
- 1 can of pinto beans (15 oz), drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro (for garnish)
- Tortilla chips (for garnish)
- Optional: Lime wedges and shredded cheese for serving
Instructions:
- Cook the Chicken:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and bell pepper, and cook for about 3-4 minutes until softened.
- Add the chicken breasts to the pot and cook for 5-7 minutes until browned on both sides. Remove the chicken and shred it using two forks.
- Make the Soup:
- In the same pot, add the diced tomatoes (with juices), corn, pinto beans, chicken broth, chili powder, cumin, paprika, and salt and pepper. Stir well and bring to a simmer.
- Add the shredded chicken back into the pot and continue to cook for 10-15 minutes, allowing the flavors to meld.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, crushed tortilla chips, and optional lime wedges and shredded cheese.
This soup is the perfect balance of flavors with a little heat and a satisfying mix of chicken, beans, and corn.
Enjoy your homemade chicken tortilla soup! Let me know when you’re ready to dig in!