How To Make The Border Tortilla Soup Recipe
A hearty and flavorful soup with tender chicken, tangy tomatoes, and crispy tortilla strips.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- Salt and pepper, to taste
- 4 corn tortillas, sliced into strips
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Juice of 1 lime
Instructions
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In a large pot, heat the olive oil over medium heat.
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Add the onion, garlic, and jalapeño and sauté for 3-4 minutes.
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Add the cumin and chili powder and cook for 1 minute.
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Stir in the diced tomatoes and chicken broth and bring to a simmer.
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Add the shredded chicken and season with salt and pepper.
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In a separate pan, fry the tortilla strips until crispy.
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Serve the soup in bowls and top with the crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime juice.
Nutrition
- Calories : 379kcal
- Total Fat : 17g
- Saturated Fat : 3g
- Cholesterol : 91mg
- Sodium : 1301mg
- Total Carbohydrates : 28g
- Dietary Fiber : 9g
- Sugar : 7g
- Protein : 32g
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