Description
A hearty and flavorful chicken tortilla soup with tender chicken, fresh vegetables, and crispy tortilla strips.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 4 corn tortillas, cut into strips and fried or baked
- Avocado, sour cream, and shredded cheese for topping (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, bell pepper, and jalapeño for 5 minutes.
- Add diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil.
- Shred the cooked chicken and return it to the pot. Stir in corn and black beans.
- Simmer for 15 minutes. Add cilantro and lime juice.
- Serve hot, topped with tortilla strips, avocado, sour cream, and cheese if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Adjust spice level by adding more or less jalapeño.
- Store leftovers in an airtight container 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: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg
Keywords: chicken tortilla soup, mexican soup, easy soup recipe