2. Add Spices
Stir in the ground cumin and chili powder, cooking for 30 seconds to toast the spices and enhance their flavors.
3. Build the Soup
Add the diced tomatoes, black beans, and chicken broth to the pot. Stir well to combine.
4. Simmer
Bring the soup to a boil, then reduce the heat to low.
Simmer uncovered for 15-20 minutes to let the flavors meld.
5. Add Chicken
Stir in the shredded chicken and optional add-ins like corn, cilantro, or lime juice.
Simmer for an additional 5 minutes, or until the chicken is heated through.
6. Serve
Ladle the soup into bowls. Top with tortilla chips, shredded cheese, sour cream, diced avocado, and a squeeze of lime juice, if desired.
Tips for Success
Adjust Heat: Leave the seeds in the jalapeño for a spicier kick or add red pepper flakes for extra heat.
Make It Thicker: Blend a portion of the soup with an immersion blender before adding the chicken for a thicker consistency.
Save Time: Use pre-cooked rotisserie chicken to cut down on prep time.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.
This Chicken Tortilla Soup is a cozy and satisfying dish that's easy to make and packed with flavor. Perfect for a quick dinner or to impress guests at your next gathering. Enjoy!
