Chicken Tortilla Soup is a hearty and flavorful soup that’s perfect for any time of the year. This soup is packed with tender chicken, bold spices, and crunchy tortilla chips for added texture. It’s an easy and satisfying recipe that’s sure to become a family favorite.

To make Chicken Tortilla Soup, you’ll need the following ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Salt and black pepper, to taste
• Tortilla chips, shredded cheese, and sliced avocado, for serving

To start, heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, and jalapeño pepper, and cook until softened, stirring occasionally. Add the chili powder, cumin, paprika, and cayenne pepper, and cook for another minute.

Add the chicken broth, diced tomatoes, black beans, and corn kernels to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in the chopped cilantro. Season with salt and black pepper to taste.

Serve the soup hot, topped with tortilla chips, shredded cheese, and sliced avocado. Enjoy!