Chicken Tortilla Soup with Rice
Savor the heartwarming blend of flavors in this Chicken Tortilla Soup with Rice, featuring a rich broth, tender chicken, colorful vegetables, and crispy tortilla strips, perfect for cozy meals.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, chopped (any color)
- 1 cup uncooked rice (white or brown)
- Juice of 1 lime
- Chopped fresh cilantro, for garnish
For the Tortilla Strips
- 4 small corn tortillas or flour tortillas
- 2 tablespoons olive oil
- Salt, to taste
Instructions
Prepare the Tortilla Strips
- Preheat your oven to 400°F (200°C).
- Cut the tortillas into thin strips.
- Toss them in a bowl with olive oil and a sprinkle of salt.
- Spread the strips evenly on a baking sheet and bake for 10-15 minutes or until golden and crispy. Stir halfway through to ensure even cooking. Once done, set aside.
Sauté Aromatics
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper.
- Cook for an additional 1-2 minutes, allowing the spices to release their aroma.
Add Liquids and Chicken
- Pour in the chicken broth and canned tomatoes with their juices.
- Stir in the shredded cooked chicken, corn, black beans, and chopped bell peppers.
- Bring the mixture to a boil.
Incorporate Rice
- Once boiling, add the uncooked rice to the pot.
- Reduce the heat to low and cover the pot.
- Simmer for about 20 minutes or until the rice is cooked through and tender, stirring occasionally.
Finish the Soup
- After the rice is tender, stir in the lime juice.
- Taste and adjust seasoning, if necessary.
Serve
- Ladle the soup into bowls and top with crispy tortilla strips and freshly chopped cilantro.
- Serve hot, garnished with additional lime wedges if desired.
Notes
For convenience, use shredded rotisserie chicken. Customize the heat by adding minced jalapeño peppers. Store leftovers in an airtight container for up to 3-4 days or freeze for up to three months.