30 MInute Chicken Tortilla Soup

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
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• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless skinless chicken breasts
• 15 ounce can tomato sauce (pasatta)
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can black beans
• 7 ounce can diced green chiles
• 1 1/2 cups frozen corn (or use canned)
• 1/2 teaspoon salt
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice

• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup shredded Monterey jack cheese
• 1/4 cup sour cream


00:02:18 – How to make your own tortilla strips
00:03:23 – Quick recap Chicken Tortilla Soup recipe

1️⃣ 00:00:10 – Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

2️⃣ 00:00:43 – Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

3️⃣ 00:01:03 – Remove cooked chicken from soup, shred with a fork, and return to the pot.

4️⃣ 00:01:17 – Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

5️⃣ 00:01:51 – Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.


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