Fall is in the air, and one of my favorite fall things is it’s also soup season!

Here’s a delicious and easy chicken tortilla soup recipe sure to warm you up.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and diced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or fresh corn kernels
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1/4 cup chopped fresh cilantro (optional)
• Juice of 1 lime
• Salt and pepper, to taste

For garnish:

• Tortilla strips or crushed tortilla chips
• Avocado slices
• Shredded cheese (cheddar, Monterey Jack, or cotija)
• Sour cream
• Additional cilantro

Instructions:

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, red and green bell peppers, and jalapeño. Sauté until softened, about 5 minutes.

Add spices: Stir in cumin, chili powder, smoked paprika, and coriander. Cook for 1-2 minutes, until fragrant.

Combine liquids and base ingredients: Add the diced tomatoes, black beans, corn, and chicken broth. Stir well and bring to a boil.

Simmer and add chicken: Reduce heat to a simmer and cook for 15-20 minutes. Add the cooked chicken during the last 5 minutes of simmering.

Add final touches: Stir in lime juice and cilantro (if using). Taste and adjust salt and pepper as needed.

Serve: Ladle into bowls and top with tortilla strips, cheese, avocado, and any other preferred garnishes.

What’s your favorite type of soup?  Stay tuned for more recipes!