Description
This Easy Chicken Tortilla Soup offers irresistible flavor and quick prep, making it ideal for cozy dinners or gatherings. Loaded with vibrant ingredients, it’s sure to warm your heart!
Ingredients
- Corn Tortillas
- Olive Oil
- Jalapeños
- Onion
- Green Bell Pepper
- Minced Garlic
- Chicken Broth
- Crushed Tomatoes
- Black Beans
- Cooked Chicken Breast
- Spices: Chili powder, ground cumin, smoked paprika, cayenne
- Fresh Cilantro
- Lime Juice
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking tray.
- Slice corn tortillas into strips and toss with olive oil and salt.
- Bake tortilla strips for 15-18 minutes until crisp and golden.
- In a Dutch oven, heat olive oil over medium-high heat and sauté onion, bell pepper, and jalapeños for 5 minutes.
- Add minced garlic and cook for an additional minute.
- Pour in chicken broth and crushed tomatoes; add black beans and chicken.
- Stir in spices and bring to a boil, then reduce heat and simmer for 5-7 minutes.
- Add fresh cilantro and briefly heat before serving.
- Ladle soup into bowls and top with crispy tortilla strips.
Notes
For a vegetarian option, substitute chicken with beans or tofu.
Store leftovers in an airtight container for up to 3-4 days; freeze for up to 3 months.
Adjust spices to control the soup’s heat level.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 50mg