Description
A warm and comforting Chicken Tortilla Soup filled with tender chicken, spices, and crispy tortilla strips, perfect for chilly nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn (canned or frozen)
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp cumin
- Salt, to taste
- 1 tsp paprika (optional)
- Tortilla strips (store-bought or homemade)
- Toppings: avocado, cilantro, lime, cheese
Instructions
- In a large pot, heat some oil and sauté the diced chicken until golden and cooked through. Remove and set aside.
- In the same pot, add onion and garlic; sauté until fragrant.
- Add bell peppers, corn, and any other vegetables you’re using. Cook for a few minutes until softened.
- Stir in the diced tomatoes and spices, cooking for a minute.
- Add chicken broth and bring to a gentle boil.
- Return the cooked chicken to the pot and let everything simmer for about 20 minutes.
- Ladle into bowls and add toppings as desired.
Notes
This soup tastes even better the next day! Utilize a slow cooker for an easy meal prep option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg