Chicken Tortilla Soup Recipe
Recipe information
Make Chicken Tortilla Soup in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Base Ingredients
Toppings
Preparation
1. Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add Garlic and Peppers
Stir in the minced garlic, red bell pepper, and jalapeño. Cook for an additional 3-4 minutes until the peppers are softened.
3. Incorporate Tomatoes and Broth
Add the canned diced tomatoes (with their juice) and chicken broth to the pot. Stir well to combine.
4. Season the Soup
Add the ground cumin, chili powder, salt, and black pepper to the pot. Stir and bring the mixture to a gentle boil.
5. Add Chicken
Once boiling, add the cooked shredded chicken. Reduce heat to low and let simmer for 15-20 minutes to allow the flavors to meld.
Serving
6. Prepare Toppings
While the soup is simmering, prepare the toppings by dicing the avocado and chopping the fresh cilantro.
7. Serve the Soup
Ladle the hot soup into bowls and top each serving with tortilla chips, diced avocado, fresh cilantro, shredded cheese, a dollop of sour cream, and a lime wedge.
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