Paula Deen Chicken Tortilla Soup
Equipment
- Large pot
- Measuring cups and spoons
- Knife and cutting board
- Blender (optional, for sauce)
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional for extra heat)
1 pound chicken breast, cooked and shredded
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (14 oz) black beans, rinsed and drained
1 cup frozen corn
Juice of 1 lime
A handful of fresh cilantro, chopped
Tortilla strips, for garnish
Instructions
Heat The Oil
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño (if using). Sauté until the onions are translucent and the peppers are soft.
Spice It Up
- Stir in the cumin, chili powder, salt, and pepper. Mix well to coat the vegetables in the spices.
Simmer The Soup
- Add the shredded chicken, chicken broth, diced tomatoes with their juice, black beans, and corn to the pot. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Finish With Freshness
- Remove from heat and stir in lime juice and chopped cilantro.
Serve Hot
- Ladle the soup into bowls and garnish with crispy tortilla strips.
Notes
Feel free to adjust the level of spiciness by adding more or less jalapeño or swapping in your favorite chili peppers.