How To Make Chicken Tortilla Soup
Hearty soup with shredded chicken, veggies, and crispy tortilla strips, perfectly seasoned with Mexican spices.
Serves:
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cooked chicken
- Salt and pepper, to taste
- 4 corn tortillas
- 1 tbsp vegetable oil
- 1/4 cup chopped fresh cilantro
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper and jalapeño pepper; cook for 5 minutes until softened.
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Add chili powder and cumin; cook for an additional minute.
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Pour chicken broth into the pot and add diced tomatoes, black beans, corn and shredded chicken; season with salt and pepper. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
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While the soup is simmering, preheat the oven to 375°F. Cut tortillas into strips, then toss with vegetable oil. Spread on a baking sheet and bake for 10-12 minutes, until crispy.
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Divide the soup into serving bowls and top with crispy tortilla strips and chopped cilantro.
Nutrition
- Calories : 410 kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 69mg
- Sodium : 1362mg
- Total Carbohydrates : 36g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 35g
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