A hearty and flavorful chicken tortilla soup with a southwestern twist, perfect for a quick and satisfying meal.
Heat the canola oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding the vegetables.
Add the chopped onion, bell pepper, and minced garlic to the saucepan. Cook, stirring occasionally, until the vegetables are softened and lightly browned.
Stir frequently to prevent the garlic from burning.
Pour in the chicken broth and add the diced tomatoes and corn. Stir to combine and bring the mixture to a boil.
Use a wooden spoon to scrape any browned bits from the bottom of the pan for added flavor.
Add the shredded chicken and fresh herbs to the saucepan. Reduce the heat and let it simmer until heated through.
Taste and adjust seasoning with salt and pepper if needed.
Serve the soup hot, garnished with baked tortilla chips.
Crush the tortilla chips slightly for easier eating.
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