Step-by-Step Directions
 Sauté the Base:
In a large pot over medium heat, heat olive oil. Add diced onion and jalapeño, sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
 Add Spices:
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices and release their flavors.
 Build the Soup:
Add shredded chicken, chicken broth, black beans, corn, diced tomatoes, and tomato sauce to the pot. Stir well to combine.
 Simmer:
Bring the soup to a boil, then reduce heat and simmer uncovered for 15-20 minutes to allow the flavors to meld together.
 Finish:
Stir in the lime juice and chopped fresh cilantro. Adjust salt and pepper to taste.
 Serve:
Ladle the soup into bowls and top with tortilla strips, avocado slices, shredded cheese, sour cream, and fresh lime wedges.
Tips and Variations
Make it spicier: Add more jalapeño or a pinch of cayenne pepper for extra heat.
Add veggies:Â Diced zucchini, bell peppers, or spinach can add extra nutrients.
Use homemade tortilla strips:Â Cut corn tortillas into strips, lightly fry until crispy, and use them as toppings.
Meal prep friendly:Â Store in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
Storage Instructions
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Fridge:Â Store in airtight containers for up to 4 days. Reheat in the microwave or on the stovetop.
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Freezer:Â Cool the soup completely and transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Time & Yield
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Prep Time:Â 10 minutes
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Cook Time:Â 20 minutes
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Total Time:Â 30 minutes
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Yield:Â 6 servings
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Nutrition (Per Serving)
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Calories: ~320 kcal
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Protein: 26g
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Carbohydrates: 27g
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Fat: 11g
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Fiber: 6g
Final Thoughts
This Chicken Tortilla Soup is the ultimate healthy dinner recipe for families looking for a delicious, quick, and nourishing meal that doesn’t require hours in the kitchen. It is highly customizable, budget-friendly, and guaranteed to warm you up on chilly evenings while providing a boost of protein.
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