Chicken Tortilla Soup
Spicy chicken soup with a Tex-Mex twist, topped with crispy tortilla strips - a Southern fusion favorite.
Prep Time
15m
Cook Time
40m
Servings
8
Difficulty
Easy
Nutrition Per Serving
fat
8
carbs
28
fiber
6
protein
32
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Ingredients
Shop- 2 lbs chicken breasts
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 6 cups chicken broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 cup frozen corn
- 1 can black beans, drained
- Tortilla strips, cheese, avocado, cilantro for serving
Instructions
Place chicken, onion, bell pepper, garlic, tomatoes, chiles, broth, cumin, chili powder, and paprika in large pot.
Bring to boil, then simmer 25 minutes until chicken is cooked.
Remove chicken, shred, and return to pot.
Add corn and black beans. Simmer 10 minutes.
Season with salt and pepper.
Serve topped with crispy tortilla strips, shredded cheese, avocado, and cilantro.
Chef's Comfy Tip
Make your own tortilla strips by cutting corn tortillas into strips and frying until crispy - so much better than store-bought!
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