A cozy and simple chicken tortilla soup made in one pot with familiar pantry ingredients.

Scale

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and chopped

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

4 cups chicken broth

1 (14.5 oz) can diced tomatoes

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn

2 cups cooked shredded chicken

Salt and pepper to taste

Juice of 1 lime

Tortilla strips for topping

Chopped cilantro for garnish

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1. Heat the olive oil in a large pot over medium heat, then sauté the onion, garlic, and jalapeño until soft.

2. Stir in the cumin, chili powder, and smoked paprika and cook for 1 minute.

3. Pour in the chicken broth, diced tomatoes, black beans, and corn, then bring to a simmer.

4. Add the shredded chicken and cook for 15 minutes to let the flavors blend.

5. Season with salt, pepper, and lime juice, then ladle into bowls.

6. Top with tortilla strips and chopped cilantro before serving.

Serve with extra lime wedges for brightness.