Chicken Tortilla Soup (Sopa Azteca)

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes (with juices)
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1-2 jalapeños, chopped (optional for heat)
• Salt and pepper to taste
• 4-6 corn tortillas, cut into strips
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream or Greek yogurt (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and chopped bell pepper. Sauté for an additional 3 minutes until fragrant.
3. Add the ground cumin and smoked paprika, stirring for about 30 seconds to release their flavors.
4. Pour in the diced tomatoes (with juices) and chicken broth. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and add the shredded chicken, black beans, corn, and chopped jalapeños (if using). Season with salt and pepper. Let the soup simmer for 20 minutes.
6. While the soup simmers, prepare the tortilla strips. In a separate pan, heat a small amount of oil over medium heat. Add the tortilla strips and fry until crispy and golden brown, about 2-3 minutes.
7. Once the soup is heated through, remove from heat and adjust seasoning if needed.
8. To serve, ladle the soup into bowls and top with crispy tortilla strips, shredded cheese, diced avocado, fresh cilantro, and a dollop of sour cream if desired. Squeeze fresh lime juice over the top before serving.

Nutrition