15 Zesty Chicken Tortilla Soup Recipes with Mexican Flair

Did you know that tortilla soup is one of the most beloved dishes in Mexican cuisine, celebrated for its vibrant flavors and comforting warmth? In this blog, we’ll be diving into 15 zesty chicken tortilla soup recipes that are packed with Mexican flair, perfect for any occasion! From smoky chipotle to refreshing lime-infused variations, you can expect to discover an exciting range of recipes that will spice up your kitchen and tantalize your taste buds!

Spicy Salsa Chicken Tortilla Soup

This Spicy Salsa Chicken Tortilla Soup combines vibrant flavors of spicy salsa, tender chicken, and crispy tortilla strips, making it a delightful and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups salsa
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• 1 cup tortilla strips
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.

2. Add the chicken breasts to the pot, sprinkling with cumin and chili powder; cook until browned on all sides.

3. Pour in the chicken broth and salsa, bringing the mixture to a boil.

4. Reduce heat to a simmer and cook for about 20 minutes, or until the chicken is cooked through.

5. Remove the chicken, shred it with two forks, and return it to the soup along with corn and black beans.

6. Stir in the lime juice and cook for an additional 5 minutes to heat through.

7. Serve the soup topped with tortilla strips, cheese, and cilantro.

Tips:

• For extra heat, add more chili powder or diced jalapeños.
• This soup can be made ahead of time and stored in an airtight container for up to 3 days.
• Customize the toppings with avocado, sour cream, or additional cheese as desired.

Chipotle Chicken Tortilla Fiesta

This Chipotle Chicken Tortilla Fiesta combines smoky chipotle flavors with zesty chicken, creating a vibrant and satisfying dish that’s perfect for any occasion.

Ingredients:

• 1 pound chicken breast, diced
• 2 tablespoons chipotle sauce
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• 4 large flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup lettuce, shredded
• 1 medium tomato, diced
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, combine diced chicken, chipotle sauce, cumin, garlic powder, and onion powder. Mix well to coat.

2. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for about 10-12 minutes until thoroughly cooked and slightly crispy.

3. While the chicken is cooking, prepare the tortillas by warming them in a separate pan for about 1-2 minutes on each side.

4. Once the chicken is cooked, remove it from the heat and let it cool slightly.

5. Assemble the tortilla by placing a portion of the chicken mixture in the center, followed by shredded cheese, lettuce, diced tomato, a dollop of sour cream, and chopped cilantro.

6. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top.

7. Serve immediately with extra chipotle sauce or your favorite salsa on the side.

Tips:

• For added heat, include more chipotle sauce or chopped jalapeños.
• Substitute grilled vegetables for a vegetarian option.
• Serve with tortilla chips and guacamole for a complete fiesta experience.
• Wrap any leftovers tightly in foil or plastic wrap and refrigerate to enjoy later.

Roasted Pepper and Lime Chicken Soup

This Roasted Pepper and Lime Chicken Soup is a vibrant and zesty dish that perfectly balances smoky roasted peppers with refreshing lime, making it an unforgettable meal.

Ingredients:

• 2 cups roasted red peppers, chopped
• 1 lb boneless chicken breast, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 limes juiced and zested
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.

2. Add the minced garlic and diced chicken, cooking until the chicken is browned, about 6-7 minutes.

3. Stir in the roasted red peppers, cumin, smoked paprika, salt, and pepper.

4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.

5. Add the lime juice and zest, stirring well to combine.

6. Remove from heat and stir in the fresh cilantro before serving.

Tips:

• You can use store-bought roasted peppers to save time.
• For extra heat, add some diced jalapeños or a pinch of cayenne pepper.
• Serve with tortilla chips or crusty bread for a complete meal.

Cilantro-Lime Chicken Tortilla Delight

This Cilantro-Lime Chicken Tortilla Delight bursts with vibrant flavors from fresh cilantro and zesty lime, making it a perfect dish for any occasion.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas
• 1/2 cup sour cream (for serving)
• 1/2 cup salsa (for serving)

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your grill or skillet over medium heat.

2. In a bowl, combine lime juice, olive oil, salt, pepper, and chopped cilantro to create a marinade.

3. Add the chicken breasts to the marinade, coating them well, and let them marinate for at least 10 minutes.

4. Cook the marinated chicken on the grill or skillet for about 6-7 minutes per side, or until fully cooked and juices run clear.

5. Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing.

6. In a tortilla, add sliced chicken and top with shredded cheese.

7. Roll up the tortilla tightly, and place it seam-side down on a serving plate.

8. Serve with sour cream and salsa on the side.

Tips:

• For extra flavor, let the chicken marinate for up to an hour.
• You can grill or pan-fry the tortillas for added crispness.
• Feel free to add veggies like bell peppers or onions for more texture.

Tortilla Soup with Avocado and Queso Fresco

This Tortilla Soup with Avocado and Queso Fresco is a delightful combination of rich flavors and textures, featuring spicy broth, creamy avocado, and crumbly cheese.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 cups chicken or vegetable broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 2 jalapeños, seeded and chopped (optional)
• 4 corn tortillas, cut into strips
• 1 avocado, diced
• 1/2 cup queso fresco, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.

2. Add minced garlic, cumin, and chili powder; cook for another minute until fragrant.

3. Pour in the broth, diced tomatoes, black beans, corn, and chopped jalapeños (if using) into the pot.

4. Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes.

5. While the soup simmers, bake or fry the tortilla strips until crispy and golden.

6. Serve the soup hot, topped with diced avocado, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice.

Tips:

• For added flavor, consider adding a dash of hot sauce before serving.
• Feel free to substitute chicken broth with vegetable broth for a vegetarian version.
• Adjust the spice level by including or omitting the jalapeños.
• Make the tortilla strips ahead of time for a quicker serving.

Smoky Chicken and Corn Tortilla Soup

This Smoky Chicken and Corn Tortilla Soup combines rich, smoky flavors with tender chicken and sweet corn for a comforting bowl that warms the soul.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes, with juices
• 1 can (4 ounces) diced green chiles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4-6 corn tortillas, cut into strips
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent.

2. Add the minced garlic, smoked paprika, and ground cumin, stirring until fragrant.

3. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil.

4. Reduce heat and simmer for about 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot, shred it, and return to the soup along with the corn, diced tomatoes, green chiles, salt, and black pepper.

6. Allow the soup to simmer for an additional 10 minutes to combine the flavors.

7. In the meantime, preheat your oven to 350°F (175°C) and spread the tortilla strips on a baking sheet. Bake for 10 minutes, or until crispy.

8. Serve the soup hot, garnished with diced avocado, fresh cilantro, baked tortilla strips, and a lime wedge on the side.

Tips:

• For extra heat, add sliced jalapeños to the soup.
• This soup can be made in advance and tastes even better the next day.
• Consider adding black beans for additional protein and fiber.

fiesta Chicken Tortilla Soup with Cream

This fiesta Chicken Tortilla Soup with Cream is a delightful combination of zesty flavors and creamy goodness, making it a perfect comfort dish for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup heavy cream
• 2 cups tortilla chips, crushed
• ½ cup fresh cilantro, chopped
• 1 cup avocado, diced (for garnish)
• 1 lime, cut into wedges (for serving)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced chicken and cook until browned, about 5-7 minutes.

3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent.

4. Add the diced tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a boil.

5. Reduce heat and let it simmer for about 20 minutes.

6. Stir in the heavy cream and allow the soup to heat through for about 5 minutes.

7. Serve the soup hot, topped with crushed tortilla chips, fresh cilantro, and diced avocado. Squeeze lime juice over the top if desired.

Tips:

• For extra spice, add chopped jalapeños when cooking the chicken.
• Feel free to substitute chicken with turkey or omit it for a vegetarian version.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Fire-Roasted Tomato Chicken Tortilla Soup

This Fire-Roasted Tomato Chicken Tortilla Soup is a comforting dish packed with bold flavors from the smoky tomatoes, tender chicken, and crispy tortillas.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (28 ounces) fire-roasted diced tomatoes
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• 1 lime, juiced
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• 1 cup shredded cheese, for topping
• Fresh cilantro, for garnish

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.

3. Add the fire-roasted diced tomatoes (with juices), chicken broth, shredded chicken, black beans, and corn to the pot. Bring to a simmer.

4. Season the soup with lime juice, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.

5. While the soup simmers, heat a skillet over medium heat and lightly fry the tortilla strips until crispy. Remove and set aside.

6. Serve the soup hot, topped with crispy tortilla strips, shredded cheese, and fresh cilantro.

Tips:

• For added spice, include diced jalapeños or a splash of hot sauce.
• You can use rotisserie chicken for a quicker preparation.
• Leftover soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep.
• Customize toppings with avocado, sour cream, or additional lime wedges.

Lime-Infused Chicken and Black Bean Soup

This Lime-Infused Chicken and Black Bean Soup is special for its vibrant flavors and hearty ingredients that create a refreshing yet satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup corn kernels, fresh or frozen
• 1/4 cup fresh lime juice
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for serving)
• Chips (for serving)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat.

2. Add the diced chicken and cook until browned, about 5-7 minutes.

3. Stir in the chopped onion and minced garlic, cooking for an additional 3-4 minutes until softened.

4. Sprinkle in the cumin and chili powder, stirring well to coat the chicken.

5. Pour in the chicken broth, black beans, diced tomatoes, and corn. Mix well.

6. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.

7. Stir in lime juice and season with salt and pepper to taste.

8. Serve hot, garnished with fresh cilantro and diced avocado. Add chips on the side if desired.

Tips:

• For extra flavor, marinate the chicken in lime juice and spices for an hour before cooking.
• Adjust the spice level by adding diced jalapeños for a kick if you like it spicier.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

zesty Chicken Tortilla Soup with Tortilla Strips

This zesty Chicken Tortilla Soup stands out with its bold flavors of lime, jalapeño, and fresh cilantro, offering a delightful and comforting dish perfect for any occasion.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups cooked shredded chicken
• 1 cup corn kernels
• 1 cup fresh cilantro, chopped
• 2 limes, juiced
• 4 corn tortillas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• optional avocado, for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat, then add the diced onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic and chopped jalapeño, cooking for an additional 2 minutes until fragrant.

3. Stir in the cumin and chili powder, cooking for another minute to release their flavors.

4. Pour in the chicken broth, diced tomatoes, black beans, shredded chicken, corn, salt, and black pepper. Bring to a boil.

5. Reduce heat and let it simmer for 20 minutes, stirring occasionally.

6. After removing from heat, add the lime juice and chopped cilantro, stirring well.

7. To make tortilla strips, cut tortillas into thin strips and fry in a little oil until crispy. Drain on paper towels.

8. Serve the soup hot, topped with crispy tortilla strips and optional avocado slices.

Tips:

• For a creamier texture, add a dollop of sour cream before serving.
• Adjust the spiciness by adding more or fewer jalapeños.
• Store leftovers in an airtight container for up to 3 days in the refrigerator.
• Freeze any extra soup for a quick meal later on.

Avocado and Cilantro Chicken Tortilla Soup

This Avocado and Cilantro Chicken Tortilla Soup is a delightful fusion of rich flavors, featuring tender chicken, fresh avocado, and zesty cilantro for a hearty and refreshing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 2 cups cooked chicken, shredded
• 1 cup corn (frozen or canned)
• 1 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 cup tortilla strips
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.

2. Add the minced garlic, ground cumin, and chili powder, and cook for an additional minute until fragrant.

3. Pour in the chicken broth and diced tomatoes, then bring the mixture to a simmer.

4. Add the shredded chicken, corn, and black beans, and let the soup simmer for 20 minutes.

5. Stir in the fresh cilantro and season with salt and pepper to taste.

6. Serve the soup hot, topped with diced avocado and tortilla strips.

Tips:

• For extra heat, add diced jalapeños or a pinch of cayenne pepper.
• Use rotisserie chicken for a quicker option.
• Store leftovers in an airtight container for up to 3 days in the refrigerator.

Pineapple-Infused Chicken Tortilla Soup

This Pineapple-Infused Chicken Tortilla Soup offers a delightful blend of tropical sweetness and savory flavors, making it a unique and comforting dish.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken breast, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup pineapple chunks, fresh or canned
• 1 cup corn kernels, frozen or canned
• 1 cup black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 4 corn tortillas, cut into strips
• 1/2 cup shredded cheese (optional)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned.

2. Stir in chili powder, cumin, and smoked paprika, cooking for an additional 2 minutes.

3. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

4. Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil.

5. Reduce heat and stir in the pineapple chunks, corn, and black beans. Let simmer for 15 minutes.

6. Add cilantro and lime juice just before serving. Adjust seasoning to taste.

7. In a separate pan, lightly fry the tortilla strips until crispy. Serve the soup topped with tortilla strips and shredded cheese if desired.

Tips:

• For extra flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
• Use fresh pineapple for a brighter taste, but canned works well too.
• Adjust the level of spice by adding jalapeños or hot sauce if desired.
• This soup can be made ahead of time and freezes beautifully for a quick meal later.

Spiced Chicken Tortilla Soup with Crunchy Toppings

This Spiced Chicken Tortilla Soup is a warm, comforting bowl brimming with vibrant flavors and topped with crunchy delights for a satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup bell pepper, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1 cup tortilla chips, crushed
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.

2. Stir in minced garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.

3. Pour in chicken broth and add shredded chicken, diced tomatoes, black beans, corn, bell pepper, salt, and black pepper. Bring to a boil.

4. Reduce heat and let simmer for 20 minutes, stirring occasionally.

5. Stir in lime juice just before serving.

6. Serve hot, topped with crushed tortilla chips, shredded cheese, cilantro, and diced avocado if desired.

Tips:

• For added spice, include jalapeños or hot sauce to taste.
• This soup can be stored in the refrigerator for up to 3 days.
• Feel free to customize toppings based on your preferences.
• Add lime wedges for an extra burst of freshness when serving.

Creamy Avocado Chicken Tortilla Soup

This Creamy Avocado Chicken Tortilla Soup is a delightful blend of rich avocado, tender chicken, and zesty spices, offering comfort in every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup fresh cilantro, chopped
• 2 ripe avocados, diced
• 1 cup heavy cream
• 1 tablespoon lime juice
• 4 corn tortillas, cut into strips
• Salt and pepper to taste
• 1 cup shredded cheese, for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a large pot over medium heat, then add the onion and cook until softened, about 5 minutes.

2. Stir in garlic, cumin, and chili powder, cooking for an additional minute until fragrant.

3. Pour in the chicken broth and bring to a simmer.

4. Add the shredded chicken, black beans, and corn, and cook for 10 minutes.

5. Stir in the diced avocados, heavy cream, lime juice, and half of the cilantro, cooking until heated through.

6. Season with salt and pepper to taste.

7. In a separate skillet, fry the tortilla strips until crispy and golden brown.

8. Serve the soup hot, garnished with tortilla strips, cheese, and remaining cilantro.

Tips:

• For extra flavor, add a pinch of smoked paprika when sautéing the vegetables.
• Feel free to customize the toppings with sour cream, jalapeños, or diced tomatoes.
• This soup can be prepared ahead of time and stored in the fridge for up to 3 days.

Spicy Lime Chicken Tortilla Soup with Chips

This Spicy Lime Chicken Tortilla Soup with Chips is a vibrant and zesty dish that brings together the perfect balance of heat and citrus to give you a comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups cooked chicken, shredded
• 2 cups corn (fresh or frozen)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 2 cups tortilla chips
• 1 avocado, diced (optional)
• 1 cup shredded cheese (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for an additional minute until fragrant.

3. Pour in the chicken broth and diced tomatoes, then bring to a boil.

4. Reduce heat and add shredded chicken, corn, salt, and black pepper. Simmer for 15 minutes.

5. Stir in the lime juice and fresh cilantro just before serving.

6. Serve hot, topped with tortilla chips, diced avocado, and shredded cheese if desired.

Tips:

• You can adjust the seasoning and spices according to your heat preference.
• For extra crunch, serve with additional tortilla chips on the side.
• Make it a complete meal by adding black beans for protein and fiber.