Welcome to this mouth watering journey of flavors and textures with this insanely delicious Chicken Tortilla Soup recipe. Perfect for a chilly evening or when you're craving some comfort food, this soup packs a punch of flavors that will leave you craving for more. Let’s dive right into it!

Ingredients:

(makes 4 servings)

2 tbsp avocado oil
1 yellow onion, finely chopped
1 bunch cilantro, finely chopped (separate some for garnish)
2 jalapeños, seeds removed and finely chopped (adjust to your spice preference)
4 cloves garlic, crushed
1 tbsp paprika
1 tbsp dried oregano
½ tsp cayenne pepper (adjust based on spice preference)
1 tsp sugar
1 tsp black pepper
½ tbsp salt (adjust to taste)
6 roma tomatoes, diced
2 cups or chicken stock or chicken bone broth
2 cups tomato juice
4 cups shredded cooked chicken
Juice from 2 limes
Optional toppings/garnish: sliced jalapeños, shredded Monterey Jack cheese, crumbled queso fresco, extra cilantro, lime wedges, tortilla strips, avocado slices

Instructions:

Preparation:
- Start by preparing your ingredients. Chop the onion, jalapeños, and cilantro finely. Crush the garlic cloves and dice the tomatoes. Shred the cooked chicken if you haven't already.
Sautéing Aromatics:
- In a large pot, heat the avocado oil over medium heat. Add the finely chopped onion, jalapeños, crushed garlic, and cilantro. Stir and sauté until they become translucent and aromatic, this should take about 5-7 minutes.
Spice Infusion:
- Once the aromatics are sautéed, add the paprika, dried oregano, cayenne pepper, sugar, salt, and black pepper. Stir well to combine, allowing the spices to toast slightly and release their flavors. Let this mixture cook for another 5 minutes, stirring often so it doesn’t burn.
Tomato Base:
- Incorporate the diced tomatoes into the pot, stirring to combine with the spice mixture. Cook this mixture down for an additional 10 minutes, letting the tomatoes break down and meld with the spices.
Building the Soup:
- Pour in the chicken stock and tomato juice into the pot, stirring well to combine all the flavors. Bring the mixture to a gentle boil.
Simmer and Combine:
- Reduce the heat to low and add the shredded cooked chicken to the pot. Allow the soup to simmer for about 10-15 minutes, ensuring all the flavors meld together beautifully.
Limey Freshness:
- Just before serving, squeeze in the juice from two limes into the soup, giving it a zesty kick. Taste and adjust the seasoning if needed.
Serve and Garnish:
- Ladle the hot soup into bowls. Now, for the best part! Customize your soup by adding your desired toppings. Whether it's a sprinkle of Monterey Jack cheese, a handful of tortilla strips, a dollop of queso fresco, or a few slices of creamy avocado – the choice is yours. Finish with a garnish of cilantro and serve immediately.

Conclusion:

There you have it – a soul-warming Chicken Tortilla Soup that’s bursting with flavors! Whether you’re serving it for a family dinner or a casual get-together, this recipe promises to be a crowd-pleaser. Pair it with some crusty bread or tortilla chips on the side for that extra crunch. Enjoy your meal!