Mexican Fire Roasted Tomato-Chicken Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil and sauté onion, garlic, and jalapeño until softened.
• STEP 2.Add fire-roasted tomatoes, chicken broth, shredded chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
• STEP 3.Simmer the soup for 20-30 minutes to allow the flavors to meld together.
• STEP 4.Serve the soup hot, garnished with tortilla chips, avocado slices, and a squeeze of lime.

Cooking Tips

• For a spicier soup, leave the seeds in the jalapeño. Remove the seeds for a milder version.
• You can use rotisserie chicken or leftover cooked chicken for convenience.
• Adjust the spices according to your taste preferences.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave, adding a splash of water or broth if needed.
• Serve the soup with tortilla chips, avocado slices, lime wedges, and a sprinkle of chopped cilantro.