Sprinkle all sides of the chicken pieces with salt and pepper. In a 2-quart saucepan over medium heat, heat the oil for 30 seconds.
Place the chicken in the pan and cook for 6 minutes until all pieces are cooked through. Transfer chicken to a large plate, cover, and set aside.
Add the onions and bell peppers and cook for 4 minutes, stirring occasionally.
Add the garlic and cumin and cook, stirring frequently for 1 minute.
Add the chopped tomatoes and broth and bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes.
Stir in the corn and the cooked chicken and cook another 5 minutes.
Pour into a bowl and enjoy immediately.
Notes
Utilize Leftover Chicken: Speed up your cooking process by opting for cooked, leftover chicken. Using pre-cooked rotisserie chicken is a great time-saver for this Chicken Tortilla Soup recipe.
Manage Sodium Levels: For a healthier version, choose low-sodium vegetable or chicken broth. This gives you full control over the sodium content in your soup.
Spice It Up: If you're craving some heat, toss in some chopped jalapeño while sautéing the onions and peppers. A pinch of red pepper flakes can also elevate the spice factor.
Fine-Tune the Flavor: The salt level may vary depending on the broth you select. Always taste the soup before it's done and adjust the salt as needed.
Garnish Galore: Elevate your soup with your choice of toppings. Options include chopped avocado, fresh cilantro, shredded cheese, crunchy tortilla strips, or a spoonful of sour cream.