Description
A hearty and spicy tortilla soup loaded with shredded chicken, fresh vegetables, and topped with crunchy tortilla strips.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 6 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tomatoes, diced
- Tortillas (corn or flour), cut into strips
- Oil for frying
- Lime, for serving
- Avocado, for topping
- Cilantro, for topping
- Shredded cheese, for topping
- Jalapeños, for topping
Instructions
- Sauté the vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Throw in chopped onions and bell peppers, sautéing until soft (about 5 minutes), then add minced garlic.
- Add the broth: Pour in about 6 cups of chicken broth and let the aroma fill your kitchen!
- Spices, please: Add cumin, chili powder, salt, and pepper. Stir together and let simmer.
- Toss in the shredded chicken and diced tomatoes. Let it simmer longer if you prefer a thicker soup.
- Cut your tortillas into strips and fry them in a little oil until crispy (or bake for a healthier option).
- Ladle your soup into bowls and top it with avocado, cheese, cilantro, and the crispy tortilla strips.
- Squeeze some lime on top for an extra burst of flavor!
Notes
Feel free to customize with black beans or corn, and make ahead for easy lunches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg