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- 1 lb boneless, skinless chicken thighs (or breasts) - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, including juice - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) corn kernels, drained - 4 cups low-sodium chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup bell peppers (diced red and yellow) - 2 tablespoons extra virgin olive oil - Tortilla strips, cilantro, avocado, lime - Additional spices for flavor enhancement - Topping alternatives like cheese or sour cream When making my Southwest Chicken Tortilla Soup, I gather all these ingredients first. The chicken thighs give the soup a rich flavor. Onions and garlic add a nice base. Diced tomatoes give it a fresh taste. The black beans and corn bring a sweet touch. I choose low-sodium chicken broth to keep the soup healthy. Chili powder, cumin, and smoked paprika add warmth and depth. Bell peppers bring color and crunch. I use extra virgin olive oil to sauté the base. For garnishes, I love tortilla strips, fresh cilantro, diced avocado, and lime wedges. You can even mix in some cheese or sour cream if you like. This is not just a soup; it is a meal that warms you up. With these ingredients, you can create a dish that is both tasty and satisfying. For the full recipe, check the details above! Start by heating two tablespoons of olive oil in a large pot over medium heat. Once hot, add one diced onion. Sauté it for about three to four minutes until it turns translucent. This step builds a great flavor base for your soup. Next, add three minced garlic cloves. Cook them for one more minute. Make sure to stir so they don’t burn. When they smell fragrant, you know it’s time to move on. Now, it’s time for the chicken. Use one pound of boneless, skinless chicken thighs or breasts. Season them with salt, pepper, chili powder, cumin, and smoked paprika. Sear the chicken in the pot for about five to six minutes. Turn it occasionally until it gets a nice golden-brown color. After that, carefully pour in four cups of low-sodium chicken broth. Add one can of diced tomatoes, one can of black beans, one can of corn, and one cup of diced bell peppers. Stir everything well to combine. Bring the soup to a gentle boil, then lower the heat to simmer. Cover the pot and let it simmer for 20 to 25 minutes. This allows the chicken to cook through and become tender. Once done, remove the chicken from the pot. Use two forks to shred the chicken and return it to the soup. Now, taste your creation and adjust the seasoning if needed. You can add a bit more salt, pepper, or spices. Ladle the hot soup into bowls and garnish with tortilla strips, diced avocado, and fresh cilantro. Serve with lime wedges for an extra zing. Enjoy your savory Southwest Chicken Tortilla Soup! You can find the full recipe for further details. To make your soup shine, seasoning is key. Start with salt and pepper. Add chili powder for a kick. A squeeze of lime at the end brightens the flavors. Taste as you go. This way, you can adjust the seasoning to your liking. Simmering time matters too. Let the soup cook for at least 20-25 minutes. This helps all the flavors blend well. If you rush it, you miss out on the deep taste. A sturdy pot is a must. I recommend a large, heavy-bottomed pot. It holds heat well and lets your soup cook evenly. A good wooden spoon helps mix the ingredients without scratching the pot. You also need a sharp knife. Dicing the onion, garlic, and peppers will be quick and easy. A sharp knife makes clean cuts, so you avoid any mess. Garnishing makes a big difference. Top your soup with tortilla strips for crunch. Add diced avocado for creaminess. Fresh cilantro gives a fresh taste. Squeeze lime juice over the top for a zesty finish. For sides, try corn muffins or tortilla chips. They pair well with the soup and add a nice touch. If you want a refreshing drink, serve iced tea or a light beer. You can find the full recipe in the earlier sections. Enjoy crafting this flavorful dish! {{image_4}} If you want a vegetarian version, skip the chicken. You can add more beans instead. Black beans work great, or try pinto beans. Tofu is another good choice. Use firm tofu for the best texture. Cube it and add it to the soup. This change keeps the soup tasty and filling. To change the heat, adjust the chili powder. For mild soup, use less chili powder. If you love heat, add more. Fresh peppers can also boost the spice. Jalapeños or serranos are great options. Dice them up and toss them into the mix for a flavorful kick. Feel free to swap proteins. Turkey or pork can replace the chicken easily. Each brings a unique taste to the soup. You can also add extra vegetables. Carrots, zucchini, or spinach add color and nutrition. These swaps make the soup your own. For the full recipe, check out the complete guide to making this delicious dish! To keep your soup fresh, let it cool first. Pour it into airtight containers. Make sure to leave some space at the top. This helps with expansion when freezing. Store the soup in the fridge for up to three days. If you want to keep it longer, consider freezing it. For freezing, use freezer-safe containers or heavy-duty bags. Remove as much air as possible to prevent freezer burn. You can freeze the soup for up to three months. To thaw, place it in the fridge overnight or use the microwave. Avoid refreezing once it has thawed. To reheat the soup, use a pot on the stove over medium heat. Stir often to keep it from sticking. You can also use the microwave in short bursts. This helps keep the soup flavorful and fresh. Add a splash of broth if it seems too thick. Serve hot with your favorite toppings from the Full Recipe for extra flavor! It takes about 15 minutes to prep. The cook time is around 25 minutes. So, the total time is about 45 minutes. This soup is quick and easy for a weeknight meal. Yes, you can make this soup a day ahead. Store it in the fridge for up to 3 days. Just reheat it on the stove or in the microwave before serving. You can use turkey or tofu as alternatives. For a vegetarian option, add more beans like kidney or pinto. You could also use lentils for a hearty twist. The soup has a mild spice level. To lower the heat, use less chili powder. To increase spice, add fresh jalapeños or cayenne pepper. Taste as you go to find your perfect balance. For the full recipe, check out the detailed instructions above. You can make a delicious Southwest Chicken Tortilla Soup with simple ingredients. Start with chicken, onion, and tomatoes. Add black beans and corn for nutrition. Sauté and simmer for rich flavor. Consider the tips for seasoning and serving to enhance your dish. You can also personalize it with spices or toppings. Try this soup hot, and store leftovers for easy meals. Enjoy the process, and let your creativity shine in the kitchen!

Southwest Chicken Tortilla Soup

Warm up with a bowl of Zesty Southwest Chicken Tortilla Soup! This flavorful recipe combines tender chicken, zesty spices, and hearty beans for a comforting dish that's perfect for any night. With easy-to-follow steps and vibrant garnishes, you'll impress your family and friends. Ready to spice up your dinner routine?
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Ingredients
  

1 lb boneless, skinless chicken thighs (or breasts)

1 medium onion, finely diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, including juice

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (15 oz) corn kernels, drained

4 cups low-sodium chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup bell peppers (a mix of red and yellow), diced

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Tortilla strips, for garnish

Fresh cilantro, chopped, for garnish

1 ripe avocado, diced (for serving)

Lime wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent and fragrant.

    Stir in the minced garlic and sauté for an additional minute, carefully watching so that it does not burn.

      Add the chicken thighs to the pot, then season with salt, pepper, chili powder, cumin, and smoked paprika. Sear the chicken for about 5-6 minutes, turning occasionally, until it is nicely browned on all sides.

        Carefully pour in the chicken broth, diced tomatoes (with their juices), black beans, corn, and diced bell peppers. Use a spoon to stir well and ensure all ingredients are combined.

          Bring the mixture to a gentle boil, then lower the heat to simmer. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.

            Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring to combine evenly.

              Taste the soup and adjust the seasoning as needed—add more salt, pepper, or spices to suit your palate.

                Ladle the hot soup into bowls and garnish generously with tortilla strips, diced avocado, and fresh cilantro. Offer lime wedges on the side for an added burst of freshness.

                  - Prep Time: 15 minutes

                    - Total Time: 45 minutes

                      - Servings: 6

                        - Presentation Tips: Serve the soup in colorful bowls for a vibrant display, and sprinkle with additional cilantro for a beautiful finish.