Chicken Tortilla Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for spice lovers)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded cooked chicken breast
• 2 cups baby spinach
• 1/2 cup tortilla strips
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, jalapeño, cumin, chili powder, and smoked paprika; cook for 1 minute.
3. 3 Pour in chicken broth and diced tomatoes. Bring to a simmer.
4. 4 Add black beans and shredded chicken. Simmer for 15 minutes.
5. 5 Stir in baby spinach until wilted.
6. 6 Serve hot, topped with tortilla strips, cilantro, and lime wedges.

Nutrition

Tips

• For a vegetarian option, replace chicken with an additional cup of beans or extra veggies.
• To make ahead, store soup without tortilla strips and add them before reheating.
• Adjust the spice level by adding more or less jalapeño.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Serving Suggestions

• Serve with a side of cornbread or a simple green salad.
• Add avocado slices or a dollop of sour cream for extra creaminess.

FAQ