Warm Up Your Soul: Easy & Flavorful Homemade Tortilla Soup!

  

When the weather turns cool or you're just craving a bowl of pure comfort, there's nothing quite like a hearty, flavorful Tortilla Soup. This isn't just a soup; it's a warm hug in a bowl, brimming with vibrant Mexican-inspired flavors, tender chicken, and those irresistible crispy tortilla strips. Forget the canned stuff – making authentic tortilla soup from scratch is surprisingly simple and infinitely more delicious!

My recipe balances savory, smoky, and slightly spicy notes, creating a symphony of flavors that will transport you straight to a cozy cantina. It's also incredibly versatile, allowing you to customize it with your favorite toppings.

Why You'll Adore This Tortilla Soup:

• Comfort in a Bowl: The ultimate satisfying and soul-warming meal.
• Flavor-Packed: Rich broth, tender chicken, and aromatic spices create a taste explosion.
• Customizable: Load it up with your favorite toppings to make it your own.
• Great for Leftovers: Tastes even better the next day!
• Relatively Quick: A delicious meal ready in under an hour.

Ready to whip up a batch of this comforting masterpiece? Let's get started!

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
• 4 cups chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
• Salt and freshly ground black pepper to taste
• Juice of 1 lime

For the Crispy Tortilla Strips:

• 6 corn tortillas, cut into thin strips
• 2-3 tablespoons vegetable oil

Optional Toppings:

• Avocado, diced
• Sour cream or Greek yogurt
• Shredded cheese (Monterey Jack or cheddar)
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1.     Prepare Tortilla Strips: In a large skillet, heat 2-3 tablespoons of vegetable oil over medium-high heat. Add the tortilla strips in a single layer (you may need to do this in batches) and fry for 2-4 minutes, flipping occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt.

2.    Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.

3.    Build the Broth: Stir in the diced tomatoes (both cans), chicken broth, black beans, corn, chili powder, cumin, and smoked paprika. Bring the mixture to a simmer.

4.   Add Chicken & Simmer: Add the cooked shredded chicken to the pot. Reduce the heat to low, cover, and let the soup simmer for at least 15-20 minutes to allow the flavors to meld.

5.   Finish & Season: Stir in the fresh lime juice. Taste the soup and season with salt and freshly ground black pepper as needed.

6.   Serve: Ladle the hot soup into bowls. Top generously with your homemade crispy tortilla strips, diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro. Serve with extra lime wedges on the side.