Today, I’m excited to share my take on a spicy chicken tortilla soup that’s sure to transport you to the vibrant streets of Mexico City with every spoonful!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and finely chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 2 limes
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
For garnish:
- Crumbled queso fresco
- Diced avocado
- Fresh cilantro, chopped
- Lime wedges
Let’s Get Cooking!
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeños. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Add the chicken pieces to the pot and cook until they’re no longer pink on the outside, about 3-4 minutes.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir to coat the chicken and vegetables, allowing the spices to bloom and release their aromatic flavors.
- Pour in the fire-roasted tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the corn and black beans to the pot. Continue simmering for another 10 minutes, or until the chicken is cooked through and the flavors have melded together.
- While the soup is simmering, preheat your oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 8-10 minutes, or until golden and crispy.
- Stir the lime juice into the soup and season with salt and pepper to taste.
- Ladle the hot soup into bowls and top with a generous handful of crispy tortilla strips.
Time to Garnish and Serve!
Now comes the fun part – garnishing your masterpiece! Sprinkle a handful of crumbled queso fresco over the soup, watching it melt slightly into the steaming broth. Add a few chunks of creamy diced avocado for a cool contrast to the spicy soup. Finish with a sprinkle of fresh cilantro and a lime wedge on the side for an extra zesty kick.
For the ultimate Mexican feast, serve your spicy chicken tortilla soup alongside a bowl of fluffy Mexican rice. The rice will soak up any leftover broth, making sure not a drop of this delicious soup goes to waste!
As you take your first spoonful, close your eyes and let the flavors transport you. The spicy broth will warm you from the inside out, while the crispy tortilla strips add a satisfying crunch. The tender chicken, hearty beans, and sweet corn create a perfect balance of textures and flavors that dance on your tongue.
Ready to spice up your dinner routine? Give this Sizzling Spicy Chicken Tortilla Soup a try and bring a taste of Mexico to your table tonight! 🌶🍲
Don’t forget to share your culinary creations with us on social media using #SpicySoupFiesta. We’d love to see how you’ve made this recipe your own!
