Hearty Chicken Tortilla Vegetable Soup Recipe

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• to taste salt and pepper
• 1 cup black beans, drained and rinsed
• 1 lime Juice of
• Tortilla chips, for serving
• Fresh cilantro, chopped (for garnish)
• Avocado slices (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion and sauté for 2-3 minutes, until translucent. Add the minced garlic and cook for an additional minute.
3. Stir in the diced red bell pepper and zucchini, cooking for another 5 minutes until they start to soften.
4. Add the corn kernels, diced tomatoes (with juices), chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer. Add the cooked chicken and black beans back into the pot. Let the soup simmer for about 15 minutes to blend the flavors.
6. Stir in the lime juice just before serving for a fresh kick.
7. Taste and adjust seasoning if necessary.