Weeknight Chicken Tortilla Soup

Serves 5 · 15 min prep · 25 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 2.5 cups cooked shredded chicken
• 2 tbsp lime juice
• 1 tsp kosher salt
• 1.5 cups tortilla strips or crushed chips
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded Monterey Jack

Instructions

1. 1Heat olive oil in a large Dutch oven or 5-quart pot over medium heat. Add the diced onion and cook 4–5 minutes, stirring often, until translucent and starting to soften at the edges.
2. 2Stir in the minced garlic and jalapeño; cook 60 seconds until fragrant. Sprinkle in chili powder, cumin, smoked paprika, and salt; toast the spices 30 seconds while stirring so they bloom without burning.
3. 3Pour in the fire-roasted tomatoes with their juices, black beans, corn, and chicken broth. Scrape the bottom of the pot to loosen any browned bits, then bring the soup to a lively simmer over medium-high heat.
4. 4Once simmering, reduce heat to medium-low and cook uncovered for 12–15 minutes so the flavors meld and the broth reduces slightly. The soup should look brothy but flavorful.
5. 5Stir in the shredded chicken and simmer 3–4 more minutes until the chicken is heated through. Turn off the heat and stir in the lime juice; taste and adjust salt if needed.
6. 6Ladle into each bowl. Top generously with tortilla strips, diced avocado, cilantro, and a sprinkle of Monterey Jack while the soup is still steaming.
7. 7For work lunches, cool completely and portion into airtight containers without the crunchy toppings; reheat gently on the stove or microwave until bubbling, then add fresh toppings.
8. 8Serve with extra lime wedges on the side so each person can brighten their bowl to taste.