Chicken Tortilla Soup
A cozy, flavorful soup that’s just spicy enough to be exciting—but still gentle for little ones. It’s a great way to stretch a roast chicken into something new, and it's lovely with a handful of garden greens stirred in at the end.
Ingredients:
1.5 lbs cooked chicken, shredded
1 large onion, chopped
2-3 Carrots, chopped
3 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder (optional)
1 quart chicken bone broth
1 can diced tomatoes (or 2 fresh tomatoes, chopped)
1 cup corn (fresh or frozen)
1.5 cups black beans (optional)
Juice of 1 lime
Salt and pepper to taste
Olive oil or butter for sautéing
To serve:
Crushed tortilla chips or toasted tortillastrips
Sliced avocado
Cilantro
Shredded cheese or a spoonful of sour cream
Instructions:
Sauté the onion and carrot in butter or olive oil until soft. Add garlic and spices and cook until fragrant.
Stir in tomatoes, broth, corn, beans, and chicken. Let simmer gently for 20–30 minutes.
Add lime juice and season to taste.
Serve hot with toppings of your choice.
