Name: Quick and Easy Tortilla Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: – 10 small corn tortillas (cut into 0.6 cm wide strips); – 2 tablespoons (30 ml) vegetable oil; – 1 teaspoon (5 ml) salt, or to taste; – 2 tablespoons (30 ml) vegetable oil; – 1 cup (240 ml) sweet Vidalia or yellow onion (peeled and diced small; about 1 medium onion); – 1 large green bell pepper (about 10 cm long, diced very small); – 4 garlic cloves (peeled and finely minced); – 32 ounces (950 ml) low-sodium chicken broth; – two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added); – one 15-ounce can black beans (drained and rinsed); – 2 cups (480 ml) shredded cooked chicken; – 1 ½ cups corn (I used frozen straight from the freezer, or use canned corn that’s drained, or fresh may be substituted); – 1 tablespoon (15 ml) lime juice, plus more to taste if desired; – 1 tablespoon (15 ml) chili powder; – 2 teaspoons (10 ml) cumin; – 2 teaspoons (10 ml) salt, or to taste; – 1 teaspoon (5 ml) black pepper; – 1 teaspoon (5 ml) smoked paprika (regular paprika may be substituted); – ¼ teaspoon cayenne pepper, optional and to taste; – &frac13; cup fresh cilantro leaves (finely minced, or to taste); – diced avocado for serving, optional for serving; – shredded cheese, optional for serving; – sour cream, optional for serving

Description

Learn how to make a delicious Quick and Easy Tortilla Soup with this simple recipe. Perfect for a cozy night in or a quick weeknight meal.

Ingredients

– 10 small corn tortillas (cut into 0.6 cm wide strips)
– 2 tablespoons (30 ml) vegetable oil
– 1 teaspoon (5 ml) salt, or to taste
– 2 tablespoons (30 ml) vegetable oil
– 1 cup (240 ml) sweet Vidalia or yellow onion (peeled and diced small; about 1 medium onion)
– 1 large green bell pepper (about 10 cm long, diced very small)
– 4 garlic cloves (peeled and finely minced)
– 32 ounces (950 ml) low-sodium chicken broth
– two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
– one 15-ounce can black beans (drained and rinsed)
– 2 cups (480 ml) shredded cooked chicken
– 1 ½ cups corn (I used frozen straight from the freezer, or use canned corn that’s drained, or fresh may be substituted)
– 1 tablespoon (15 ml) lime juice, plus more to taste if desired
– 1 tablespoon (15 ml) chili powder
– 2 teaspoons (10 ml) cumin
– 2 teaspoons (10 ml) salt, or to taste
– 1 teaspoon (5 ml) black pepper
– 1 teaspoon (5 ml) smoked paprika (regular paprika may be substituted)
– ¼ teaspoon cayenne pepper, optional and to taste
– &frac13; cup fresh cilantro leaves (finely minced, or to taste)
– diced avocado for serving, optional for serving
– shredded cheese, optional for serving
– sour cream, optional for serving

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Instructions

Preheat your oven to 375°F and prepare a baking tray with a Silpat or foil to make cleaning easier.
Scatter the tortilla strips loosely on the tray, drizzle them uniformly with vegetable oil, sprinkle them with salt, and toss with your hands so they are evenly coated. Bake for approximately 15 to 18 minutes until they are crisp and slightly golden; set them aside.
While the strips are baking, start preparing the soup.
In a large Dutch oven or stockpot, pour 2 tablespoons of vegetable oil and heat it on medium-high until warm.
Add the diced onion and green bell pepper, cooking for around 5 minutes until they start to soften. Stir occasionally.
Introduce the minced garlic and cook for an additional 1 to 2 minutes, stirring now and then.
Pour in the chicken broth, diced tomatoes with juice, black beans, shredded chicken, corn, lime juice, chili powder, cumin, salt, pepper, smoked paprika, and optional cayenne pepper. Bring the mixture to a boil.
Let the soup simmer gently for about 5 to 7 minutes. If you find the soup too thick or prefer more broth, add 1 to 2 cups of water and adjust the salt and spices as needed at the end.
Add the minced cilantro and let it boil for 1 more minute.
Taste the soup and adjust the salt according to your preference, considering the saltiness of the broth, tomatoes, beans, and chicken. Make any necessary seasoning changes (more salt, pepper, chili powder, cumin, or cayenne, as needed).
Serve the soup in bowls, topping with tortilla strips as desired, and optionally garnish with diced avocado, shredded cheese, and/or sour cream. Enjoy immediately.

Notes

Spread tortilla strips in a single layer on a baking tray for extra crispiness. Toss halfway through baking for even cooking.
For a vegetarian option, omit chicken and use vegetable broth instead of chicken broth for a flavorful meat-free alternative.
Customize toppings to preference with sliced jalapenos, diced tomatoes, or a dollop of Greek yogurt. Add more cayenne pepper or hot sauce for a spicier kick, adjusting to taste.