Description
A hearty and flavorful Chicken Tortilla Soup that combines tender chicken, fresh vegetables, and crispy tortilla strips for a comforting meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1 lime, juiced
- Crispy tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, and bell pepper; sauté until softened.
- Stir in diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Add shredded chicken and lime juice; stir to combine.
- Serve hot, garnished with avocado, tortilla strips, and cilantro.
Notes
- For a spicier soup, add jalapeños or hot sauce.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Tortilla Soup, Mexican Soup, Comfort Food