Description
A hearty and flavorful chicken tortilla soup with a blend of spices, tender chicken, and crispy tortilla strips.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
- Add diced tomatoes, chicken broth, cumin, chili powder, and paprika. Stir well.
- Place chicken breasts in the pot. Simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot. Season with salt and pepper.
- Fry tortilla strips in oil until crispy, then drain on paper towels.
- Serve soup topped with tortilla strips, avocado slices, cilantro, and lime wedges.
Notes
- For extra spice, add jalapeños or hot sauce.
- Swap chicken breasts for thighs for richer flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg