Chicken Tortilla Soup Recipe

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 45 minutes

Zutaten

1 Tbsp olive oil

1 medium onion (chopped)

3 garlic cloves (minced)

1 jalapeno pepper (seeded and diced)

1 tsp ground cumin

1 tsp chilli powder

1 lb chicken breasts (2 medium)

20 oz can crushed tomatoes

32 oz chicken broth

14 oz can black beans (drained and rinsed)

14 oz can corn (drained and rinsed)

1/2 cup cilantro (chopped, divided, reserve 1/4 of it for garnish)

1 lime (juiced)

1 tsp salt (or to taste)

1/4 cup olive oil

8 corn tortillas (6" tortillas)

1 large avocado (diced)

1 lime (cut into wedges, to serve)

Anweisungen

Tortilla Strips:

Prepare Chips

Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.

Chicken Tortilla Soup:

Cook Veggies

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

Cook Soup

Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Shred Chicken

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nährwertangaben

• Kalorien: 540 kcal
• Gesamtfett: 22 g
• Gesättigtes Fett: 3 g
• Cholesterin: 48 mg
• Natrium: 673 mg
• Gesamtkohlenhydrate: 62 g
• Ballaststoffe: 15 g
• Zucker insgesamt: 9 g
• Eiweiß: 32 g