Description
A warm and comforting Chicken Tortilla Soup with layers of flavor, creamy beans, and crispy tortilla strips.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (7 oz) green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Tortilla strips (store-bought or homemade)
- Optional toppings: avocado, cheese, cilantro, lime wedges, sour cream
Instructions
- Cook the chicken by either poaching or sautéing until no longer pink, then dice into bite-sized pieces.
- In a large pot, heat a splash of olive oil over medium heat, then sauté diced onion until soft, about 5 minutes.
- Add minced garlic, chili powder, and cumin, and sauté for an additional minute.
- Stir in cooked chicken, diced tomatoes, chicken broth, black beans, and green chiles; season with salt and pepper, then let simmer for about 20 minutes.
- While soup simmers, fry tortilla strips in hot oil or bake at 400°F for about 10 minutes until crispy.
- Ladle the soup into bowls, top with crispy tortilla strips and optional toppings, then serve.
Notes
For a vegetarian option, substitute the chicken with grilled corn and additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg