Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Add the diced onion and let it sizzle for about 5 minutes, or until it turns translucent. Stir in the minced garlic and jalapeño, cooking for an additional minute until fragrant.
- Sprinkle in the ground cumin and chili powder. Let the spices toast for a minute, allowing their flavors to bloom.
- Pour in the diced tomatoes along with their juices, followed by the chicken broth. Bring everything to a gentle simmer.
- Stir in the shredded chicken, black beans, and corn kernels. Season with salt and pepper to your liking. Allow the soup to simmer for about 10-15 minutes so all the flavors can meld together.
- Remove the pot from heat and stir in the fresh lime juice. The tanginess instantly brightens the soup.
- Ladle the soup carefully into bowls while watching the steam rise. Top each bowl with crispy tortilla strips, fresh cilantro, and optionally, a dollop of sour cream and avocado slices.
Notes
For the best flavor, allow the spices to bloom. This Chicken Tortilla Soup is a delightful dish perfect for chilly days and gatherings.
