chicken tortilla soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cubed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 6 corn tortillas, torn into bite-sized pieces
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, chili powder, and smoked paprika. Cook for 1 minute more, stirring constantly.
4. Pour in chicken broth and bring to a boil.
5. Add chicken cubes and reduce heat to a simmer. Cook for 15-20 minutes, or until chicken is cooked through.
6. Stir in black beans and corn. Heat through, about 5 minutes.
7. Divide soup among bowls. Top with tortilla pieces, cilantro, and avocado. Serve with lime wedges.

Notes

• For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño pepper.
• You can use pre-cooked shredded chicken to save time.
• To make this soup ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
• To make a thicker soup, mash some of the black beans with the back of a spoon before adding them to the pot.