Description
A comforting and customizable chicken tortilla soup packed with flavors and topped with crispy tortilla strips.
Ingredients
Scale
- 2 chicken breasts (fresh or rotisserie)
- 4 cups chicken or vegetable broth
- 1 can black beans
- 1 can diced tomatoes
- 1 onion
- 1 bell pepper
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 pinch cayenne (optional)
- Corn tortillas
- Avocado
- Sour cream
- Shredded cheese
- Fresh cilantro
Instructions
- Chop the onion and bell pepper. Mince the garlic and shred the chicken.
- In a large pot, heat oil over medium heat and sauté onion and bell pepper for 5 minutes. Add garlic for the last minute.
- Sprinkle in cumin, chili powder, and cayenne and stir.
- Add the chicken broth, diced tomatoes (with juices), and black beans. Bring to a gentle boil.
- Once boiling, add the shredded chicken. Lower the heat and let simmer for 10-15 minutes.
- Cut corn tortillas into strips and fry or bake until crispy.
- Ladle the soup into bowls and top with avocado, cilantro, cheese, and lime juice.
Notes
Make the soup ahead of time and add tortillas just before serving to avoid sogginess. Freezes well in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg