Chicken Tortilla Soup

Here’s a flavorful, comforting Chicken Tortilla Soup you can make in about 40 minutes:

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🌮 Chicken Tortilla Soup

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• 1 (14.5 oz) can diced tomatoes (with juices)

• 1 (10 oz) can diced tomatoes with green chilies (like Ro-Tel Original Diced Tomatoes & Green Chilies)

• 4 cups chicken broth

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 (15 oz) can black beans, drained & rinsed

• 1 cup corn (fresh, frozen, or canned)

• Juice of 1 lime

• Salt & pepper to taste

Optional Toppings

• Tortilla strips or crushed tortilla chips

• Shredded cheddar or Monterey Jack

• Diced avocado

• Sour cream or Greek yogurt

• Fresh cilantro

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Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.

2. Add spices: Stir in cumin, chili powder, and smoked paprika. Toast for about 30 seconds.

3. Build the soup: Add diced tomatoes, tomatoes with green chilies, chicken broth, chicken, black beans, and corn.

4. Simmer: Bring to a boil, then reduce heat and simmer 15–20 minutes.

5. Finish: Stir in lime juice. Season with salt and pepper to taste.

6. Serve: Ladle into bowls and top with tortilla strips, cheese, avocado, and cilantro.

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🥣 Slow Cooker Option

Add everything except lime and toppings to the slow cooker. Cook:

• Low: 6–7 hours

• High: 3–4 hours
  Stir in lime before serving.

If you’d like, I can also give you a creamy version with cream cheese or a spicy restaurant-style version.