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When the weather turns chilly, or you simply need a bowl of warmth and comfort, few dishes can rival the beloved Chicken Tortilla Soup. This classic dish, with its vibrant flavors and filling ingredients, has secured a cherished place in the hearts of many families across the globe. Known for its rich, savory broth and a delightful crunch from crispy tortilla strips, Chicken Tortilla Soup is both nourishing and satisfying. What sets this recipe apart is its spicy twist, which brings an exciting kick that elevates the traditional version to new heights.

Classic Chicken Tortilla Soup

Warm up with a delightful bowl of Spicy Comfort Bowl Chicken Tortilla Soup! Perfect for cozy evenings, this recipe combines savory chicken, vibrant vegetables, and a flavorful broth with a spicy kick that sets it apart from the traditional version. Easy to prepare, it’s suitable for both novice cooks and seasoned chefs. Garnish with fresh lime, creamy avocado, and crispy tortilla strips for an exciting finish. Enjoy a nourishing meal that warms the soul!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and minced (optional, for an extra kick)

1 bell pepper (red or green), diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

4 cups chicken broth

1 (15-ounce) can fire-roasted diced tomatoes

1 (15-ounce) can black beans, rinsed and drained

1 cup corn (can be fresh, frozen, or canned)

2 cups cooked chicken, shredded (rotisserie chicken is excellent)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (either store-bought or homemade)

Slices of avocado (for serving)

Shredded cheese (cheddar or Monterey Jack, for topping)

Sour cream (optional, for serving)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and jalapeño (if using), cooking for another 1-2 minutes until fragrant and aromatic.

    Add the Peppers and Spices: Incorporate the diced bell pepper into the pot, along with the ground cumin, smoked paprika, and chili powder. Stir everything together well, allowing the spices to toast in the heat for about 2 minutes for enhanced flavor.

      Introduce the Broth and Beans: Carefully pour in the chicken broth, then add the fire-roasted diced tomatoes, black beans, and corn. Stir the mixture thoroughly to combine all ingredients.

        Simmer the Soup: Increase the heat slightly to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. This will allow the flavors to meld beautifully. Be sure to stir occasionally to prevent sticking.

          Shred and Season the Chicken: While the soup is simmering, shred the cooked chicken into bite-sized pieces using two forks or your fingers. Season the chicken with salt and pepper according to your taste.

            Combine Chicken and Lime Juice: Once the soup has finished simmering, add the shredded chicken and the juice of one lime to the pot. Stir gently and let it simmer for an additional 5 minutes, ensuring everything is heated through.

              Serve: Using a ladle, scoop the soup into individual bowls. Top each bowl generously with tortilla strips, a sprinkle of chopped cilantro, slices of avocado, shredded cheese, and a dollop of sour cream if desired.

                Enjoy: Serve the soup hot and savor the comforting, zesty flavors of this traditional chicken tortilla soup!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings

                    Presentation Tips: For an appealing presentation, consider serving the soup in vibrant bowls. Garnish with an extra wedge of lime on the side and a sprig of fresh cilantro on top for a pop of color. Bon appétit!