Part 8 of my Soup Series: Chicken, Tortilla Soup !

Ingredients

• 2 tablespoons Olive Oil (extra-virgin preferred)
• 1 piece Red Bell Pepper (seeded and diced)
• 1 piece Yellow Onion (medium, diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1.5 pounds Chicken (bone‑in thighs or breasts, for broth and meat)
• 1 can (10 oz) Rotel Diced Tomatoes with Green Chilies (undrained)
• 1 can (15 oz) Black Beans (drained and rinsed)
• 1 cup Corn (frozen or canned, drained)
• 0.5 cup Heavy Whipping Cream (full‑fat for richness)
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Chili Powder
• 0.5 teaspoon Ground Cumin
• 1 teaspoon Salt (or to taste)

Instructions

1. Make Homemade Chicken Broth (Pot Liquor)

   Place the chicken pieces in the large pot, cover with cold water (about 8 cups), bring to a boil, then reduce to a gentle simmer and cook for 30 minutes until the meat is cooked through.

   Time: PT30M

   Temperature: medium-high heat

2. Shred the Chicken and Reserve Broth

   Remove the chicken from the pot, let it cool slightly, then shred with two forks. Set the shredded meat aside and keep the pot liquid (pot liquor) for the soup.

   Time: PT5M

3. Sauté Aromatics

   In the same pot, add olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for 5 minutes until softened and fragrant, being careful not to burn the garlic.

   Time: PT5M

   Temperature: medium

4. Add Lime and Canned Ingredients

   Stir in the fresh lime juice, Rotel tomatoes with green chilies, drained black beans, and corn. Cook for 2 minutes to combine flavors.

   Time: PT2M

   Temperature: medium

5. Combine Chicken and Broth

   Return the shredded chicken to the pot and pour in the reserved pot liquor (add extra water if needed to reach about 4 cups total liquid). Bring the mixture to a gentle simmer for 10 minutes.

   Time: PT10M

   Temperature: medium

6. Finish with Cream and Seasonings

   Stir in the heavy whipping cream, Cajun seasoning, chili powder, ground cumin, and salt. Heat through for 3 minutes, avoiding a rapid boil.

   Time: PT3M

   Temperature: medium

7. Serve

   Ladle the soup into bowls and garnish with tortilla strips, diced avocado, chopped cilantro, shredded cheese, and a lime wedge if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g