Zesty Chicken Tortilla Soup

Name: Zesty Chicken Tortilla Soup
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 250 g Canned black beans; 200 g Canned corn; 100 g Canned green chilies; 100 g Sour cream; 1 pcs Lime; 0.5 tsp Dried oregano; 15 g Fresh Coriander; 400 g Chicken Breast; 20 ml Olive oil; 700 ml Chicken broth; 80 g Tortilla chips; 0.5 tsp Black Pepper; 1.5 tsp Cumin Powder; 1 tsp Dried red chili flakes; 0.5 tsp Paprika powder; 1 tsp Salt; 1 pcs Bell peppers; 2 clove Garlic clove; 1 pcs Onion; 400 g Tomatoes

40 min

4 servings

Medium

A comforting and flavourful soup with tender chicken, black beans, sweet corn, and a hint of spice, finished with a touch of creamy goodness. Perfect for a quick, hearty meal.

Steps

Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, and cook for 5 minutes until softened. Stir in minced garlic and cook for another 2 minutes until fragrant.

Add chicken breast cut into bite-sized pieces to the pot. Cook for about 5 minutes, stirring occasionally, until browned on all sides. Stir in ground cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper. Cook for 3 minutes until aromatic.

Pour in chicken broth and crushed tomatoes. Add drained black beans, sweet corn, and green chilies. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld and the chicken to cook through.

Stir in the crème fraîche until well combined and heated through. Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime juice, and a handful of crunchy tortilla chips.