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To appreciate the Spicy Comfort Bowl fully, it’s essential to understand the historical background of chicken tortilla soup. Originating in Mexico, this dish has deep roots in the nation’s culinary traditions. Traditionally, it combines the rich flavors of shredded chicken, vegetables, and spices with crispy tortilla strips, resulting in a comforting and hearty meal. The soup's versatility has allowed it to adapt to various cultural interpretations, with each region adding its unique twist.

Classic Chicken Tortilla Soup

Warm up with our Spicy Comfort Bowl, a delicious twist on classic chicken tortilla soup. This recipe highlights tender chicken, vibrant vegetables, and a perfect balance of spices, offering a kick that elevates comfort food to new heights. Featuring fire-roasted tomatoes and crispy tortilla strips, each spoonful is a burst of flavor. Ideal for cozy evenings or gatherings with loved ones, this hearty dish is easy to customize to suit any palate. Enjoy a comforting meal that brings everyone together!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 jalapeño, seeded and minced (optional, for extra heat)

1 bell pepper (red or green), diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

4 cups chicken broth

1 (15-ounce) can fire-roasted diced tomatoes

1 can (15-ounce) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

2 cups cooked chicken, shredded (rotisserie chicken works great)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortilla strips (store-bought or homemade)

Avocado slices (for serving)

Shredded cheese (cheddar or Monterey Jack for topping)

Sour cream (optional, for serving)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.

    Add the Peppers and Spices: Add the diced bell pepper, ground cumin, smoked paprika, and chili powder. Stir well to coat the vegetables and let the spices cook for about 2 minutes.

      Introduce the Broth and Beans: Pour in the chicken broth and add the fire-roasted diced tomatoes, black beans, and corn. Stir to combine.

        Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally.

          Shred and season the chicken: While the soup is simmering, shred the cooked chicken into bite-sized pieces and season with salt and pepper to taste.

            Combine chicken and lime juice: After the soup has simmered, add the shredded chicken and lime juice to the pot. Simmer for an additional 5 minutes until heated through.

              Serve: Ladle the soup into bowls. Top each bowl with tortilla strips, chopped cilantro, avocado slices, shredded cheese, and a dollop of sour cream if desired.

                Enjoy: Serve hot and enjoy the comforting flavors of this classic chicken tortilla soup!

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings