Description
A comforting Mexican soup with tender chicken, zesty spices, and crispy tortilla strips, perfect for chilly evenings or casual gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and bell pepper; cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, diced tomatoes, black beans, cumin, chili powder, salt, and pepper to the pot.
- Bring the mixture to a simmer and let it cook for 15-20 minutes to develop flavors.
- Meanwhile, in a separate pan, fry the tortilla strips until crispy.
- Serve the soup hot, topped with crispy tortilla strips, fresh cilantro, and lime wedges.
Notes
Consider using rotisserie chicken for quicker preparation. Adjust spices according to preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican