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To make the savory Southwest Chicken Tortilla Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 teaspoon oregano - 4 cups chicken broth - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) fire-roasted diced tomatoes - 1 cup corn kernels (fresh or frozen) - Salt and pepper to taste - Juice of 1 lime - Tortilla strips for garnish - Fresh cilantro for garnish - Avocado slices for garnish - Shredded cheese for garnish (optional) Using fresh ingredients can enhance the soup’s taste. Fresh onion, garlic, and peppers add a crisp flavor. However, canned ingredients also work well. They save time and still taste great. For example, fire-roasted diced tomatoes bring a smoky flavor. If you use canned beans, rinse them well to reduce sodium. Fresh corn can add sweetness, but frozen corn is a good alternative. You can easily adjust the recipe for dietary needs. If you want a vegetarian option, skip the chicken. Use more beans or add tofu instead. For gluten-free soup, check the broth and ensure the tortilla strips are gluten-free. If you need to avoid dairy, skip the cheese or use a dairy-free alternative. Enjoy customizing this soup to fit your tastes and needs! {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 teaspoon oregano - 4 cups chicken broth - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) fire-roasted diced tomatoes - 1 cup corn kernels (fresh or frozen) - Salt and pepper to taste - Juice of 1 lime - Tortilla strips for garnish - Fresh cilantro for garnish - Avocado slices for garnish - Shredded cheese for garnish (optional) Chop, dice, and prepare each ingredient. This makes cooking easier and faster. First, heat the olive oil in a large pot over medium heat. Next, add the diced onion. Sauté for about 3-4 minutes until it turns translucent. Then stir in the minced garlic and both bell peppers. Cook for another 2-3 minutes until the peppers soften. After that, add the ground cumin, smoked paprika, chili powder, and oregano to the pot. Stir to coat the vegetables in the spices and cook for 1 minute to release the flavors. Now, pour in the chicken broth. Add the shredded chicken, black beans, diced tomatoes, and corn. Stir everything to combine well. Bring the soup to a simmer and cook for 15-20 minutes. This allows the flavors to meld together beautifully. Finally, season the soup with salt and pepper to taste. Right before serving, add the lime juice for a bright finish. You want the soup to simmer gently. Look for small bubbles breaking the surface. Stir occasionally to ensure even cooking. Taste a spoonful to check if the flavors are balanced. Adjust seasoning as needed. The soup should be thick but not dry. If it looks too thick, add a little more broth. To boost the taste of your Southwest Chicken Tortilla Soup, start with fresh spices. Always use whole spices when possible. They pack more flavor than ground ones. Toast them in the pot for a minute before adding other ingredients. This helps release their oils and aromas. Adding a splash of lime juice brightens the soup. It adds a zesty kick that pairs well with the savory broth. You can also toss in a pinch of smoked salt. This adds depth and richness. Fresh cilantro brings a burst of freshness. Add it just before serving for the best flavor. One common mistake is overcooking the vegetables. Cook them just until they are soft. This keeps them vibrant and crunchy. Another mistake is adding too much salt early on. You want to taste and adjust later. Too much salt can ruin your soup. Using low-quality broth can also lower the flavor. Choose a good-quality chicken broth for the best taste. Lastly, don't forget to remove the seeds from peppers if you want less heat. This helps make the soup enjoyable for everyone. Store leftover soup in an airtight container. Make sure it cools down first. It keeps well in the fridge for three to four days. To keep it fresh, avoid adding garnishes until serving. You can also freeze leftovers. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. It lasts for up to three months in the freezer. When reheating, add a splash of broth if it seems thick. This keeps the texture nice and smooth. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your soup, making it more vibrant and delicious. Customize the Spice Level: Adjust the chili powder and smoked paprika to your taste. For extra heat, consider adding diced jalapeños or a dash of hot sauce. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for an easy meal. Garnish Creatively: Elevate the presentation by using a variety of garnishes such as sliced radishes, lime wedges, or crumbled tortilla chips for a delightful crunch. {{image_2}} You can easily make this soup vegetarian. To do this, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken broth. Add more beans for protein. Black beans and chickpeas work well. You can also add in extra corn for sweetness. This way, you still enjoy great flavor. If you like heat, add jalapeños or serrano peppers. Toss them in with the onions and peppers. For an even bolder kick, use a spicy chili powder. You can also add a few dashes of hot sauce before serving. This will make your soup warm and exciting. Feel free to pack in more veggies. Carrots, zucchini, and spinach are all great options. Cut them into small pieces and add them early in the cooking process. This helps them soften and blend with the flavors. You can also throw in some fresh herbs like cilantro or parsley for added taste. After you make the soup, let it cool down. Use a clean container with a tight lid. Store the soup in the fridge for up to four days. Make sure to label it with the date. This helps you keep track of freshness. When you eat it again, check for any off smells before enjoying. To freeze the soup, use freezer-safe bags or containers. Leave some space at the top so it can expand when frozen. The soup stays good for up to three months. When you want to eat it, take it out and let it thaw overnight in the fridge. This keeps the flavors intact and prevents ice crystals from forming. When you are ready to reheat, pour the soup into a pot. Heat it on medium-low until it is hot. Stir every few minutes to make sure it heats evenly. If the soup is too thick, add a splash of chicken broth or water. You can also use the microwave. Heat in short bursts, stirring in between, until it is warm. Enjoy your soup with fresh toppings for a delicious meal! Yes, you can make this soup ahead of time. It tastes even better after resting. Let the soup cool, then store it in the fridge. You can keep it there for up to three days. When ready to eat, just heat it on the stove or in the microwave. Toppings make the soup more fun! Here are some great options: - Tortilla strips for crunch - Fresh cilantro for flavor - Slices of avocado for creaminess - Shredded cheese for richness - A squeeze of lime for zing Mix and match your favorites to create your perfect bowl. To add heat, you can: - Use more chili powder or add cayenne pepper. - Stir in diced jalapeños for fresh heat. - Top the soup with spicy salsa or hot sauce. Start with a small amount, then taste as you go. You can always add more! Yes, this soup is gluten-free! The ingredients do not include any gluten sources. Just ensure your chicken broth is gluten-free. If you use store-bought tortilla strips, check the label to confirm they are gluten-free too. Enjoy this tasty soup without worry! This blog covered everything you need for making a great soup. We discussed the right ingredients, cooking steps, and tips to enhance the flavor. I shared how to avoid common mistakes and how to store your leftovers. You can enjoy variations, like adding vegetables. Keep in mind the questions you might have, like making it ahead or spicing it up. With these insights, you’ll create tasty soups that everyone will love. Enjoy your cooking adventure!

Southwest Chicken Tortilla Soup

Warm up with this delicious Southwest chicken tortilla soup that's packed with flavor! This zesty chicken soup recipe features tender chicken, black beans, and fresh corn, making it an easy tortilla soup perfect for busy nights. Enjoy a flavorful soup with chicken that's just spicy enough to delight your taste buds. Click to try this savory spicy chicken soup recipe today! #TortillaSoup #ChickenRecipe #SpicySoup #EasyRecipes
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon oregano

4 cups chicken broth

2 cups cooked chicken, shredded

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

1 can (15 oz) fire-roasted diced tomatoes

1 cup corn kernels (fresh or frozen)

Salt and pepper to taste

Juice of 1 lime

Tortilla strips for garnish

Fresh cilantro for garnish

Avocado slices for garnish

Shredded cheese for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.

    Stir in the minced garlic, red and green bell peppers, and cook for an additional 2-3 minutes until the peppers soften.

      Add the ground cumin, smoked paprika, chili powder, and oregano to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute to release their flavors.

        Pour in the chicken broth, followed by the shredded chicken, black beans, diced tomatoes, and corn. Stir to combine.

          Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.

            Season with salt and pepper to taste, and add the lime juice just before serving.

              Ladle the soup into bowls and top with tortilla strips, fresh cilantro, avocado slices, and shredded cheese if desired.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                  Presentation Tips: Serve the soup in vibrant, colorful bowls to highlight the ingredients and garnish each bowl with a few extra tortilla strips on top for crunch and visual appeal.