Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup is a hearty and flavorful soup that's perfect for chilly nights. This soup is a combination of tender chicken, spicy chilies, hearty beans, and crunchy tortilla strips. It's easy to make and can be customized to suit your taste. In this blog post, I will share my recipe for Mexican Chicken Tortilla Soup, including tips and tricks to make it perfect every time.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, drained and rinsed (15 oz)
• 1 can corn, drained (15 oz)
• 2 cups cooked shredded chicken
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped
• Tortilla chips, crushed
• Sour cream, for serving

Instructions:

• Heat olive oil in a large pot over medium heat. Add chopped onions, minced garlic, jalapeno pepper, and bell peppers. Cook for 5-7 minutes, until vegetables are tender.
• Add ground cumin, chili powder, and dried oregano to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
• Add chicken broth, diced tomatoes, black beans, and corn to the pot. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
• Add shredded chicken to the pot and cook for an additional 5-10 minutes until heated through.
• Season the soup with salt and pepper, to taste. Stir in the juice of one lime.
• Ladle the soup into bowls and top with chopped cilantro and crushed tortilla chips.
• Serve with a dollop of sour cream on top.

Tips and Tricks:

• If you don't have cooked shredded chicken on hand, you can use rotisserie chicken or cook and shred a chicken breast.
• You can adjust the spice level of the soup by adding more or less jalapeno pepper or chili powder.
• If you prefer a smoother soup, you can blend the soup in batches in a blender or use an immersion blender to puree the soup to your desired consistency.
• To make the tortilla strips, cut corn tortillas into thin strips and bake in a 350-degree oven for 10-12 minutes until crispy.

Mexican Chicken Tortilla Soup is a delicious and easy-to-make meal that's perfect for a cozy night in. This recipe is customizable to your taste preferences and can be easily adapted for a vegetarian or vegan diet. With its combination of tender chicken, spicy chilies, and crunchy tortilla strips, this soup is sure to become a family favorite. Give it a try and let me know what you think!