Description
A hearty and flavorful chicken tortilla soup with a blend of spices, topped with crispy tortilla strips.
Ingredients
Scale
- 1 pound chicken breast
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 can black beans
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 lime, juiced
- 1 cup corn
- 1/2 cup cilantro, chopped
- 4 corn tortillas, cut into strips
- 1 cup cheese, shredded
- 1 avocado, sliced
Instructions
- In a large pot, sauté onion, garlic, and jalapeño until soft.
- Add chicken breast, chicken broth, diced tomatoes, black beans, chili powder, cumin, and oregano. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Remove the chicken, shred it, and return to the pot.
- Add corn and lime juice; simmer for another 5 minutes.
- In a separate pan, fry tortilla strips until crispy.
- Serve the soup hot, topped with tortilla strips, cheese, avocado, and cilantro.
Notes
- For added spice, include more jalapeños or chili powder according to taste.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg