Description
This Easy Chicken Tortilla Soup is a comforting blend of spices, tender chicken, and vibrant colors that create a mouthwatering dish, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 6 corn tortillas
- 2 tbsp olive oil
- 1 tsp kosher salt
- 2 jalapeños, diced
- 1 medium yellow onion, chopped
- 1 green bell pepper, diced
- 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 tbsp chili powder
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C) and prepare baking tray with foil.
- Toss corn tortilla strips with olive oil, sprinkle with salt, and bake until golden and crispy.
- Heat olive oil in a Dutch oven, sauté onion, bell pepper, and jalapeños until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and crushed tomatoes; add black beans and chicken.
- Mix in spices, bring to a boil, then simmer for 5-7 minutes to meld flavors.
- Stir in the cilantro before serving, then ladle into bowls and garnish with tortilla strips.
Notes
Avoid soggy tortilla strips by adding them just before serving.
For a spicier option, leave some seeds in the jalapeños or add hot sauce.
This soup is ideal for meal prepping; enjoy it throughout the week.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 60mg