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A steaming bowl of chicken tortilla soup topped with avocado and crunchy strips

Easy Chicken Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 320 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 32 ounces chicken broth
  • 15 ounces canned diced tomatoes with green chilies
  • 15 ounces black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked shredded chicken breast
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Salt and black pepper to taste
  • Corn tortilla strips for garnish
  • 1 avocado , diced for garnish

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add diced onion and bell pepper, sautéing for 5-7 minutes until softened.
  • Stir in minced garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
  • Pour in chicken broth and diced tomatoes with their juices. Bring the mixture to a boil.
  • Reduce heat to low and simmer for 15 minutes.
  • Add the black beans, corn, and shredded chicken. Cook for an additional 5-10 minutes until heated through.
  • Stir in lime juice and fresh cilantro. Season with salt and pepper to taste.
  • Ladle soup into bowls and garnish with tortilla strips and diced avocado before serving.