Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup is a bold, smoky, and slightly spicy dish packed with shredded chicken, black beans, corn, and crispy tortilla strips. It’s an easy one-pot meal perfect for busy weeknights.
Equipment
- Large pot For cooking the soup
- Tongs For handling the chicken
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- 4 cups chicken broth
- 1 can fire-roasted tomatoes diced, 14.5 oz
- 2 cups shredded cooked chicken rotisserie or poached
- 1 cup black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1 lime juiced
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- 1 cup tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened, about 3 minutes.
- Stir in minced garlic, chili powder, cumin, and smoked paprika. Cook for another minute until fragrant.
- Pour in chicken broth, fire-roasted tomatoes, and minced chipotle pepper. Stir well.
- Add shredded chicken, black beans, and corn. Bring to a simmer and cook for 15 minutes.
- Stir in fresh lime juice, then taste and adjust seasoning with salt and black pepper.
- Serve hot with crispy tortilla strips on top. Garnish with avocado, cilantro, or shredded cheese if desired.
Notes
- For extra heat, add another chipotle pepper or a pinch of cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Pair with cornbread or a grilled cheese for a heartier meal.
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