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
Scale
- 6 corn tortillas
- 2 tablespoons olive oil
- 2 jalapeños, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups cooked chicken breast, shredded
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons 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