Description
A hearty and flavorful chicken tortilla soup packed with tender chicken, vegetables, and crispy tortilla strips.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- 1 cup tortilla strips (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
- Add diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well.
- Add chicken breasts and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in corn and black beans. Simmer for 5 minutes.
- Add lime juice and adjust seasoning if needed.
- Serve hot, garnished with cilantro, avocado, and tortilla strips.
Notes
- For extra spice, add chopped jalapeños or hot sauce.
- Use rotisserie chicken for a quicker version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken tortilla soup, Mexican soup, easy dinner recipe