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- 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 - 1/2 teaspoon chili powder - Salt and pepper to taste - Juice of 1 lime - Tortilla chips, for serving - Fresh cilantro, chopped (for garnish) - Avocado slices (for garnish) I love using fresh and simple ingredients for this soup. The chicken gives it protein, while the veggies add color and taste. The bell pepper and zucchini bring sweetness and crunch. Plus, the corn gives it a nice pop. For flavor, I use spices like cumin and smoked paprika. They add warmth and depth. A squeeze of lime juice brightens everything up. I also like to add tortilla chips for crunch and avocado for creaminess. The Full Recipe helps you bring all these components together. Remember, you can mix and match based on what you have. Enjoy making this soup! - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 pound of diced chicken. - Cook the chicken for about 5 to 7 minutes until it is browned and cooked through. - Remove the chicken from the pot and set it aside. - In the same pot, add 1 medium chopped onion. - Sauté for 2 to 3 minutes until the onion is translucent. - Next, add 2 cloves of minced garlic and cook for 1 more minute. - Stir in 1 diced red bell pepper and 1 diced zucchini. - Cook these vegetables for another 5 minutes until they start to soften. - Now, stir in 1 cup of corn, 1 can of diced tomatoes with juices, and 4 cups of chicken broth. - Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. - Season with salt and pepper to taste. - Bring this mixture to a boil. - Once boiling, reduce the heat to a simmer. - Add the cooked chicken and 1 cup of drained black beans to the pot. - Let the soup simmer for about 15 minutes to blend the flavors. - Just before serving, stir in the juice of 1 lime for a fresh kick. - Taste your soup and adjust the seasoning if needed. - Serve hot, topped with crispy tortilla chips, fresh cilantro, and avocado slices. For the full recipe, check the details above. To ensure tender chicken in your soup, start with fresh chicken. Cut it into small pieces for even cooking. Cook it until it's brown and no longer pink inside. This adds flavor. If your soup is too thick, add more chicken broth or water. Stir well and let it simmer. This will keep the soup light and enjoyable. For a vibrant presentation, use colorful garnishes. Top your soup with crispy tortilla chips, fresh cilantro, and creamy avocado slices. This adds texture and makes the soup look appealing. Pair the soup with a simple side salad or warm cornbread. These sides complement the soup and create a complete meal. To boost the flavor, consider adding fresh herbs. Cilantro, parsley, or even a hint of thyme can add depth. Just chop them finely and stir them in at the end. If you like heat, adjust it with spices. Add more chili powder or diced jalapeños for a kick. Start small, then taste and add more as needed. For the full recipe, check the link. {{image_2}} You can switch out the chicken for turkey. This makes a great dish too. If you want a meatless option, try using tofu or tempeh. They both take on flavors well. You can also swap vegetables based on what you have. Use sweet potatoes instead of zucchini, or add green beans for crunch. Seasonal veggies work best for fresh taste. For extra protein, add black beans or pinto beans. They make the soup heartier. If you like heat, toss in some diced jalapeños. For a mild version, skip the spicy peppers. You can also control the chili powder amount. Use less for a gentle kick or more for a fiery flavor. Want to spice things up? Try adding cumin or coriander for a unique taste. You can also mix in some chili flakes for heat. If you prefer a creamy soup, blend a portion of it. Stir in some cream or coconut milk for richness. This twist makes it comforting and smooth. To keep your Chicken Tortilla Vegetable Soup fresh, store it in an airtight container. Allow the soup to cool first. This helps prevent condensation and keeps the flavors intact. Place the container in the fridge for up to three days. For best quality, try to eat the soup within this time. If you notice any off smells or signs of spoilage, it’s best to throw it out. You want to enjoy every flavorful bite! Freezing your soup is a great way to save it for later. To freeze, let the soup cool completely first. Pour it into freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. Your soup can last in the freezer for up to three months. When you're ready to enjoy it again, take the soup out of the freezer. Thaw it in the fridge overnight. For quick thawing, you can use a microwave, but make sure to stir often. Reheat the soup on the stovetop over medium heat. Add a splash of broth if it seems too thick. With these storage tips, you can savor your Chicken Tortilla Vegetable Soup whenever you like! For the complete recipe, check out the Full Recipe section above. Chicken Tortilla Vegetable Soup lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. This helps prevent any bad smells or flavors from seeping in. Always let the soup cool down before sealing it in the fridge. If you see any changes in color or smell after a few days, it’s best to toss it. Yes, you can make this soup ahead of time! I often prepare it a day in advance. It allows the flavors to blend better. To reheat, gently warm it on the stove over low heat. Stir often to avoid burning. If it thickens too much, add a splash of chicken broth or water to get the right consistency. Yes, this soup is gluten-free! The main ingredients do not contain gluten. However, always check your chicken broth and tortilla chips. Some brands may add gluten. You can also use corn tortilla chips for a safe and tasty topping. Absolutely! Adding more vegetables boosts the soup's flavor and nutrition. Try adding carrots, spinach, or diced sweet potatoes. Each will add a unique taste. Just chop them into small pieces and add them when you sauté the onions and garlic. This way, they will cook through and blend well with the other ingredients. This blog post covered a delicious Chicken Tortilla Vegetable Soup recipe. We discussed key ingredients, cooking steps, and tips for perfecting your dish. I shared ideas for variations and how to store leftovers. Making this soup not only nourishes the body but also brings joy to the table. Enjoy crafting your own version with fresh flavors. You’ll impress family and friends with your cooking skills.

Chicken Tortilla Vegetable Soup

Warm up your dinner table with this delicious Spicy Chicken Tortilla Vegetable Soup! Packed with flavors from tender chicken, colorful veggies, and zesty lime, this soup is perfect for a cozy night in. In just 40 minutes, you can whip up a bowl of comfort that’s sure to please the whole family. Ready to spice up your meal? Click through to explore the full recipe and make this tasty dish tonight!
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Ingredients
  

1 lb (450g) 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

1/2 teaspoon chili powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

Juice of 1 lime

Tortilla chips, for serving

Fresh cilantro, chopped (for garnish)

Avocado slices (for garnish)

Instructions
 

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.

    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.

      Stir in the diced red bell pepper and zucchini, cooking for another 5 minutes until they start to soften.

        Add the corn kernels, diced tomatoes (with juices), chicken broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil.

          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.

            Stir in the lime juice just before serving for a fresh kick.

              Taste and adjust seasoning if necessary.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                  - Presentation Tips: Serve the soup hot in bowls, topped with crispy tortilla chips, a sprinkle of fresh cilantro, and slices of avocado for a vibrant look.