Tortilla Soup
A vibrant bowl of tortilla soup with rich red broth, topped with crispy golden tortilla strips, creamy avocado slices, melted cheese, and fresh cilantro, served in a colorful ceramic bowl with lime wedges on the side and a rustic wooden spoon
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add diced onion and red bell pepper, cooking for 4-5 minutes until softened. Add minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until fragrant, stirring constantly to prevent burning. This aromatic base is essential for authentic Tex-Mex flavor.
Pro Tip:
Don't skip toasting the spices - it releases their essential oils and deepens the flavor profile significantly.
Add Liquids and Simmer
Add diced tomatoes with their juice and chicken broth to the pot. Bring to a boil, then add shredded chicken, black beans, corn kernels, salt, and black pepper. Reduce heat and simmer for 12-15 minutes to allow flavors to meld together. Stir in fresh lime juice during the last 2 minutes of cooking for brightness.
Pro Tip:
Use rotisserie chicken for convenience, or quickly poach chicken breasts in the broth while it simmers.
Prepare Garnishes and Serve
While soup simmers, heat a small skillet over medium heat and cook tortilla strips for 2-3 minutes until golden and crispy, or bake at 400°F for 5 minutes. Ladle the hot soup into bowls and top generously with crispy tortilla strips, avocado slices, shredded cheese, sour cream, and fresh cilantro. Serve with lime wedges for extra zing.
Pro Tip:
Prepare all garnishes before serving so the soup stays hot. The contrast of textures from crispy tortillas and creamy avocado is key.
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