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Southwest Veggie Chicken Tortilla Soup

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Southwest Veggie Chicken Tortilla Soup is a heartwarming dish that brings vibrant flavors and comforting warmth to your table. This easy-to-make soup features tender chicken, colorful vegetables, and zesty spices that create a fiesta in every bowl. Perfect for chilly evenings or gatherings with friends and family, top this delightful soup with crunchy tortilla chips for an extra layer of texture.

Ingredients

Scale
  • 2–3 boneless, skinless chicken breasts (about 1 lb)
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3–4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 4 cups low-sodium vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • Tortilla chips for topping
  • 2 tsp cumin
  • 1 tbsp chili powder
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft, about 5 minutes.
  2. Add chicken breasts and enough vegetable broth to cover them slightly. Simmer for about 10 minutes until cooked through. Shred the chicken using two forks.
  3. Return shredded chicken to the pot along with bell peppers, tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
  4. Pour in remaining vegetable broth and bring to a gentle boil. Reduce heat and simmer for about 15 minutes.
  5. Taste and adjust seasoning if needed. Serve hot topped with tortilla chips.

Nutrition

Keywords: For a vegetarian version, substitute chicken with chickpeas or tofu. Customize by adding jalapeños for heat or avocado for creaminess. Store leftovers in an airtight container in the fridge for up to three days.

Find it online: https://homelytastes.com/flavorful-southwest-veggie-chicken-tortilla-soup-recipe/