How To Make Chicken Tortilla Soup

• Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Cook, stirring occasionally, until the onions are translucent and the peppers are tender, about 5 minutes. This base builds a rich flavor foundation for your soup.
• Pour in the undrained diced tomatoes, stirring to combine. Then add the ground cumin, chili powder, and paprika. Let the mixture cook for another 2-3 minutes, allowing the spices to bloom and infuse the vegetables.
• Add the chicken broth to the pot and stir well. Bring the soup to a low simmer over medium-high heat. This step helps meld all the flavors together.
• Stir in the shredded chicken, black beans, and corn kernels. Reduce the heat to medium-low and let the soup simmer gently for 10-15 minutes. This gives everything time to heat through and flavors to deepen.
• Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls, then top with crunchy tortilla strips, fresh cilantro, diced avocado, and a wedge of lime. The lime adds a bright, citrusy finish that balances the richness perfectly.