Chicken Tortilla Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
Ingredients
- 1.5 lbs chicken thighs boneless, skinless, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion diced
- 1 large red bell pepper diced
- 1 large green bell pepper diced
- 2 jalapeño peppers seeded and minced
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 6 cups low-sodium chicken broth
- 1 can fire-roasted diced tomatoes 14.5 oz, undrained
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lime juice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to pot and cook for 5-6 minutes until lightly browned. Remove chicken and set aside.
- In the same pot, add diced onion and bell peppers. Cook for 5-6 minutes until vegetables begin to soften. Add jalapeños and garlic, cooking for another minute until fragrant.
- Stir in cumin, chili powder, and smoked paprika. Cook for 30 seconds until spices are fragrant and well combined with vegetables.
- Pour in chicken broth and diced tomatoes with their juices. Add the browned chicken back to the pot along with salt and pepper.
- Bring soup to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Stir in fresh lime juice and taste for seasoning, adjusting salt, pepper, or lime juice as needed.
- Serve hot with desired toppings such as diced avocado, shredded cheese, sour cream, cilantro, and crispy tortilla strips.
Notes
Storage: Keeps in refrigerator for up to 4 days. Reheat gently on stovetop, adding broth if needed. Freezes for up to 3 months. For extra smoky flavor, char bell peppers over open flame before dicing. Adjust heat level by increasing or decreasing jalapeños to taste.
Nutrition
Calories: 285kcalCarbohydrates: 14gProtein: 28gFat: 14gSodium: 720mgFiber: 3gSugar: 8g