Easy Chicken Tortilla Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic
-
½
cup
chopped fresh cilantro
-
2
large
chicken breasts (1 – 1.5 lbs)
-
4
cups
chicken broth
-
2
14.5 oz cans
diced fire roasted tomatoes
-
1
can
black beans
-
1
can
corn
-
1
can
green chilies (optional)
-
1
small
lime, juiced
-
1
tbsp
chili powder
-
3
tsp
cumin
-
1
tsp
smoked paprika (optional)
-
¼
tsp
cayenne (optional for heat)
-
2
tsp
salt
-
1
tsp
pepper
Tortilla Chips
-
6
small
corn tortillas
-
1
tbsp
olive oil
-
½
tsp
salt
Garnishes
-
to taste
avocado
-
to taste
Greek yogurt
-
to taste
cheese
-
to taste
hot sauce
-
to taste
cilantro
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions, garlic, and cilantro until fragrant.
- Add chicken broth, tomatoes, beans, corn, chilies, and lime juice; stir to combine.
- Add remaining spices and chicken breasts.
- Bring to a boil, then lower the heat and let simmer for 10 minutes.
- Remove chicken, let it rest for 10 minutes, then shred it.
- Return shredded chicken to the soup and simmer for an additional 10 minutes.
- For tortilla chips, cut tortillas into strips, toss with olive oil and salt, and bake until golden brown.
- For crockpot method, combine all ingredients in the crockpot and cook on low for 5-6 hours, then shred chicken before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
10g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
You might also like