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Tortilla soup, known as "Sopa de Tortilla" in its native Spanish, has its roots deeply embedded in Mexican culinary traditions. This comforting dish dates back to pre-Columbian times when indigenous peoples relied on corn as a staple food. Tortillas, made from ground maize, were a fundamental part of their diet, serving as both sustenance and a versatile ingredient in numerous recipes.

Hearty Chicken Tortilla Soup Recipe

Warm up with this delightful Hearty Chicken Tortilla Soup, a comforting dish perfect for chilly nights or family gatherings. This rich recipe combines tender chicken, colorful vegetables, crispy tortilla strips, and a blend of spices that create a flavorful experience. Discover the history behind this classic dish, explore its nutritional benefits, and learn how to customize it to suit your taste buds. Enjoy a bowl of warmth that nourishes both body and soul.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

2 stalks celery, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 (14.5 oz) can diced tomatoes, with juices

4 cups chicken broth (low sodium)

2 cups cooked shredded chicken (rotisserie chicken works great)

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn

Salt and black pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish

Tortilla strips, for serving

Avocado slices, for topping

Shredded cheese (optional), for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

    Stir in the minced garlic, diced bell pepper, carrots, and celery. Sauté for another 5-7 minutes, until the vegetables are tender.

      Add the ground cumin, smoked paprika, and chili powder to the pot, stirring until fragrant, about 1 minute.

        Pour in the can of diced tomatoes with their juices and the chicken broth. Bring the mixture to a simmer.

          Add the shredded chicken, black beans, and frozen corn. Stir to combine, then cover and let simmer for about 20-25 minutes, allowing the flavors to meld.

            Season the soup with salt, black pepper, and lime juice to taste. Adjust seasonings as desired.

              Serve the soup hot, topped with fresh cilantro, tortilla strips, avocado slices, and shredded cheese if using.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6