Ingredients

The Base:

• 6 oz pre-cooked chicken (shredded or cubed)

• 1/2 Sweet onion, finely diced

• 1 tbsp Minced garlic

• 1 tbsp Neutral oil (olive, avocado, or vegetable)

The Liquids & Bulk:

• 1 can (14.5 oz) Whole peeled tomatoes (with juices)

• 2-3 cups Chicken broth (depending on your preferred thickness)

• 1 can Corn (canned)

• 1 can Black or Pinto beans (rinsed and drained)

The Spice Blend:

• 1.5 tbsp Chili powder

• 1 tsp Cumin

• 1 tsp Smoked paprika

• 1/2 tsp Red pepper flakes (add more for extra heat!)

• 1/2 tsp Salt & Black pepper (to taste)

Instructions

1. Prep the Tomatoes

Open the can of whole peeled tomatoes and pour them into a bowl. Use a fork (or clean hands!) to crush them into bite-sized, rustic chunks. Keep all that rich tomato juice, it's the heart of your broth!

2. Sauté the Aromatics

In a medium pot, heat the oil over medium heat. Add the diced sweet onion and sauté for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

3. Bloom the Spices

Add the chili powder, cumin, smoked paprika, and red pepper flakes directly into the pot with the onions and garlic. Stir constantly for about 1 minute. You’ll notice the spices darken and become incredibly aromatic - this "toasting" step is what gives the soup its "simmered all day" flavor.

4. Simmer the Soup

Pour in your hand-crushed tomatoes and the chicken broth. Bring the mixture to a gentle boil, then immediately turn the heat down to medium-low. Stir in the corn and beans. Let the soup simmer for 8-10 minutes to allow the flavors to meld.

5. The Final Touch

Stir in your pre-cooked chicken. Since the chicken is already "ready-to-go," you only need to let it sit in the hot soup for 2 minutes to warm through. (Pro-tip: Don't boil the chicken for too long or it will lose its tenderness!)

The Best Toppings

This soup is a canvas for toppings! To balance the heat, try adding:

• Shredded Cheese: Monterey Jack or Sharp Cheddar for a gooey, salty finish.

• Greek Yogurt: A dollop on top adds a cool, tangy creaminess that rivals sour cream.

• Fresh Lime Juice: A squeeze of lime right before serving "wakes up" all the spices.

• Tortilla Chips! Because it wouldn’t be chicken tortilla soup without them

Tips for Success

• The Chicken: If you only have 6 oz of chicken, cut it into small, consistent pieces so you get a bit of protein in every spoonful.

• The Heat: If it’s too spicy, add an extra splash of broth or another dollop of Greek yogurt to mellow it out :) (we like it spicy though)

Make It Vegetarian

• The Liquid: Swap chicken broth for vegetable broth.

• The Protein: Replace the 6 oz of chicken with an extra can of beans (Black, Pinto, or Kidney) or 1 cup of frozen peas.

• The "Meaty" Texture: If you want that shredded texture without the meat, add one extra can of whole tomatoes and crush them roughly, or stir in a cup of freshly diced bell peppers.