Transform Tortilla Chips into a Spicy Chicken Soup Wonderland! 🌶️🍲

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Rich Chicken Tortilla Soup Recipe
Ingredients:

For the Soup:

1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (14 oz) diced tomatoes (with juice)
1 can (15 oz) black beans (rinsed and drained)
1 can (15 oz) corn (drained)
1 small onion (diced)
2 garlic cloves (minced)
1-2 jalapeños (diced, seeds removed for less heat)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
Juice of 1 lime
For Toppings:

Tortilla chips
Avocado (sliced)
Shredded cheese (cheddar or Mexican blend)
Fresh cilantro (chopped)
Sour cream (optional)
Crispy tortilla strips (store-bought or homemade)
Instructions:
Step 1: Cook the Chicken
Season the Chicken: Season the chicken breasts with salt, pepper, cumin, and chili powder.
Sauté: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the pot and let it rest.
Step 2: Sauté the Aromatics
Cook Onions and Garlic: In the same pot, add diced onion and sauté for about 3-4 minutes until translucent. Add minced garlic and jalapeños, and cook for another 1-2 minutes until fragrant.
Step 3: Build the Soup Base
Add Ingredients: Stir in the diced tomatoes (with juice), black beans, corn, and chicken broth. Add smoked paprika and remaining spices. Bring the mixture to a boil.
Simmer: Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld.
Step 4: Shred the Chicken
Shred the Chicken: While the soup is simmering, shred the cooked chicken using two forks. Return it to the pot after shredding.
Step 5: Adjust Seasonings
Taste and Adjust: Add lime juice, and adjust the seasoning with salt and pepper to taste. If you like more heat, consider adding a pinch of cayenne pepper or more diced jalapeños.
Step 6: Prepare Toppings
Prepare Toppings: While the soup is finishing, prepare your toppings. Slice the avocado, shred the cheese, and chop the cilantro.
Step 7: Serve
Ladle into Bowls: Ladle the soup into bowls. Top generously with tortilla chips, avocado slices, shredded cheese, crispy tortilla strips, and cilantro.
Enjoy: Serve hot and enjoy your rich, flavorful chicken tortilla soup!
Customization Tips:
Protein Variation: Substitute chicken with shredded rotisserie chicken for a quicker option, or use turkey for a leaner version.
Veggie Boost: Add bell peppers, zucchini, or spinach for extra veggies. Just sauté them with the onions and garlic.
Creamy Twist: Stir in a splash of heavy cream or sour cream for a creamier texture.
Spice Level: Adjust the amount of jalapeños or add chipotle in adobo for a smoky flavor.
Herb Swap: Experiment with herbs like oregano or thyme for a unique twist.
Bonus Tips:
Make Ahead: This soup stores well in the fridge for 3-4 days. It's even better the next day as the flavors deepen!
Freezing: Portion the soup into airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Enjoy your delightful and comforting Rich Chicken Tortilla Soup, perfect for whatever chilly weather might be outside!