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Chicken Tortilla Soup

A smoky, spiced tomato broth with shredded chicken, black beans, corn, and crispy tortilla strips. Topped with avocado, sour cream, and fresh lime.

LunchMexicanEasy

10 min

Prep

25 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Heat olive oil in a large pot over medium heat. Cook onion for 4 minutes. Add garlic, chipotle, cumin, and chili powder. Cook 1 minute.

Add chicken broth, diced tomatoes, black beans, corn, and salt. Place the whole chicken breasts in the pot. Bring to a boil, then simmer for 20 minutes until chicken is cooked through.

Remove chicken, shred with two forks, and return to the pot.

Tip: Poaching the chicken directly in the broth adds more flavor than using pre-cooked chicken.

Bake or fry the tortilla strips until crispy (375F oven for 8 minutes, or fry in oil for 1 minute). Serve soup topped with tortilla strips, diced avocado, sour cream, and a squeeze of lime.

Nutrition per Serving

380kcal

Calories

34g

Protein

36g

Carbs

12g

Fat

Fiber

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Chicken Tortilla Soup

Ingredients

For garnish

Instructions

Nutrition per Serving

Tags

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