Easy 30-Minute Homemade Chicken Tortilla Soup
"The soup has slightly spicy broth with tender chicken, corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It's ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions. To save time, use storebought rotisserie chicken or leftover chicken that you have on hand. Make sure to salt your soup to taste. It makes enough to stash half in the freezer for those nights when you just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect...."
INGREDIENTS
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Soup
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2 tablespoons olive oil
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1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
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1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
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4 garlic cloves, peeled and finely minced
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32 ounces (4 cups) low-sodium chicken broth
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two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
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one 15-ounce can black beans, drained and rinsed
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2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
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1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
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1 tablespoon lime juice
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1 tablespoon chili powder
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2 teaspoons cumin
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2 teaspoons salt, or to taste
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1 teaspoon black pepper
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1 teaspoon smoked paprika (regular paprika may be substituted)
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1/4 teaspoon cayenne pepper, optional and to taste
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1/3 cup fresh cilantro leaves, finely minced
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diced avocado for serving, optional for serving
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shredded cheese, optional for serving
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sour cream, optional for serving
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