Description
A comforting and flavorful Chicken Tortilla Soup packed with spices and topped with crispy tortilla strips.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn
- 1 bell pepper, chopped
- 1 jalapeño, seeded and chopped (optional)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 2 avocados, sliced
- 1 cup tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic, cumin, chili powder, and paprika; sauté for 1 minute.
- Add chicken breasts and cook until browned.
- Pour in chicken broth, diced tomatoes, black beans, corn, bell pepper, and jalapeño (if using). Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in lime juice and cilantro.
- Serve hot, topped with avocado slices and tortilla strips.
Notes
- For extra flavor, marinate chicken in lime juice and spices before cooking.
- Customize toppings with cheese, sour cream, or extra cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg