Mexican Chicken Soup

Spicy Tortilla Soup: A Mexican Delight

Are you craving a delicious and comforting soup with a Mexican twist? Look no further! Our Spicy Tortilla Soup recipe is here to satisfy your taste buds and warm your soul. This delightful dish is perfect for any time of the year, but it truly shines during chilly winter evenings.

When is the best time to enjoy Spicy Tortilla Soup?

Spicy Tortilla Soup is best enjoyed when you want to add some fiery and exciting flavors to your mealtime. Whether it’s a cozy dinner at home or a gathering with friends, this soup is a crowd-pleaser that will surely spice up any occasion.

Where is Spicy Tortilla Soup most popular?

This delectable dish originated in Mexico, so it is no surprise that it is most popular in its home country. However, its popularity has spread far and wide, and you can find Spicy Tortilla Soup on the menus of many Mexican restaurants around the world.

Is Spicy Tortilla Soup a healthy choice?

While Spicy Tortilla Soup may not be the healthiest option out there, it can still be part of a balanced diet. Packed with flavors, this soup is a great source of vitamins and minerals. The combination of vegetables, spices, and tortillas provides a satisfying and satisfyingly tasty experience.

The Nutritional Value of Spicy Tortilla Soup

Here is a breakdown of the key nutritional elements in a serving of Spicy Tortilla Soup:

• Calories: X
• Protein: X grams
• Fat: X grams
• Carbohydrates: X grams
• Fiber: X grams

These values may vary depending on the specific ingredients and serving size, but rest assured, Spicy Tortilla Soup can be enjoyed as part of a well-rounded and nourishing diet.

So, if you’re in the mood for a satisfying and flavorful soup with a touch of Mexican flair, give our Spicy Tortilla Soup recipe a try. You won’t be disappointed!

Mexican Chicken Soup

3.86 from 21 votes

A delicious and comforting soup with a Mexican twist.

Servings 6 people

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

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Ingredients

  

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• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 jalapeno pepper seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups chicken broth
• 1 can diced tomatoes 14 oz
• 1 can black beans 15 ounces, drained and rinsed
• 1 cup corn kernels frozen
• 2 cups chicken shredded, cooked
• Salt and pepper to taste
• 1 lime juice
• cilantro chopped (for garnish)
• Tortilla chips for serving

Instructions

 

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened, about 5 minutes.
• Add the ground cumin and chili powder. Stir to coat the vegetables with the spices.
• Pour in the chicken broth and diced tomatoes. Stir to combine.
• Add the black beans, corn, and shredded chicken. Season with salt and pepper, to taste.
• Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
• Stir in the lime juice.
• Serve the soup hot, garnished with fresh cilantro. Serve with tortilla chips on the side.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 20gFat: 8gFiber: 5g

Calories: 250kcal

Meal Type: Brunch, Soup

Cuisine: Mexican

Cooking Method: Boiled

Diet: Meatlovers

Time: 30-45 Min

Level: Easy

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