Chicken Tortilla Soup
8 servings
servings40 minutes
total timeIngredients
1 tablespoon olive oil
1 onion (chopped)
3 large cloves garlic (minced)
1 jalapeño (diced and seeded)
3 cups chicken broth
14 ½ ounces crushed tomatoes
14 ½ ounces can black beans (rinsed & drained)
10 ounces canned diced tomatoes with chiles (such as Rotel)
2 chicken breasts (boneless, skinless)
1 cup corn (drained if canned)
¼ cup cilantro (chopped)
1 teaspoon chili powder
1 teaspoon ground cumin
1 lime (juiced)
1 avocado (sliced, for garnish)
6 6" corn tortillas (cut into ¼" strips)
¼ cup vegetable oil
salt
Directions
For the tortilla strips, cut the tortillas into ¼-inch strips. In a small pan, heat ¼ cup of vegetable oil over medium-high heat.
Add the tortillas, in small batches to the oil and fry them until they are crisp, about 1 minute per side. Remove from the oil and drain on paper towel. While warm, sprinkle with salt to taste.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, and jalapeño to the pot, and cook until the onion is softened, about 3 to 4 minutes.
Add in the chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, lime juice, cilantro, ground cumin, and chili powder. Stir to combine.
Add the chicken breasts and bring the soup to a boil over high heat. Reduce the heat to a simmer and cook uncovered for 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Add the shredded chicken back to the pot and simmer for an additional 3 minutes. Taste and season with salt and pepper.
Spoon soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Nutrition
Serving Size
1.25 cup
Calories
278 kcal
Total Fat
11 g
Saturated Fat
1 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
36 mg
Sodium
671 mg
Total Carbohydrate
27 g
Dietary Fiber
6 g
Total Sugars
4 g
Protein
18 g
8 servings
servings40 minutes
total time