Chicken Tortilla Soup

Here’s a flavorful and comforting Chicken Tortilla Soup recipe — perfect for cozy nights, meal prep, or a lighter dinner with bold Southwest flavors.

🌶️ Chicken Tortilla Soup (Stovetop or Crockpot)

Ingredients:

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 cups chicken broth
• 1 (10 oz) can Rotel (diced tomatoes with green chilies)
• 1 cup corn (fresh, canned, or frozen)
• 1 (15 oz) can black beans, rinsed and drained
• Juice of 1 lime
• Optional: 1/4 cup chopped cilantro

For Serving:

• Tortilla strips or crushed tortilla chips
• Avocado slices
• Shredded cheese
• Sour cream or Greek yogurt
• Fresh lime wedges
• Jalapeño slices (for heat)

Stovetop Instructions:

1. Sauté aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and spices; cook 1 minute more.
2. Add base & simmer:
   Pour in broth, Rotel, corn, black beans, and chicken breasts. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until chicken is cooked through.
3. Shred chicken:
   Remove chicken, shred it with two forks, then return it to the pot.
4. Finish:
   Stir in lime juice and cilantro (if using). Taste and adjust seasoning.
5. Serve hot with tortilla chips and your favorite toppings.

Crockpot Instructions:

1. Add all ingredients (except lime juice and toppings) to the crockpot.
2. Cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender.
3. Shred chicken, stir in lime juice and cilantro, and serve with toppings.

🥣 Make It Yours:

• Spicy: Add a diced jalapeño or chipotle peppers in adobo.
• Low-carb: Skip corn and beans, and serve with avocado & cheese.
• Creamy version: Stir in 1/2 cup heavy cream or 4 oz cream cheese at the end.