A warming bowl of healthy chicken tortilla soup filled with tender chicken, fresh vegetables, and a blend of savory spices. Perfect for comforting nights!
Author:Souzan
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:Mexican
Diet:Gluten-Free
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 cup corn kernels
1 cup bell peppers, chopped
1 cup fresh cilantro, chopped
2 lime, juiced
Salt to taste
1 cup tortilla strips
Instructions
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent.
Add minced garlic and cook for an additional minute.
Add the chicken breasts, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and bring to a boil.
Reduce the heat and let simmer for 20 minutes or until the chicken is cooked through.
Remove the chicken, shred it, and return it to the pot.
Add black beans, corn, bell peppers, and cilantro. Stir to combine.
Simmer for an additional 10 minutes.
Serve hot with lime juice and tortilla strips on top.
Notes
For extra heat, consider adding jalapeños or red pepper flakes.
This soup can be topped with avocado and cheese for added richness.