Description
Chicken Tortilla Soup is a warm and hearty dish, brimming with tender chicken, vibrant vegetables, and topped with crispy tortilla strips. Perfect for cozy nights or gatherings.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (any color), diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 cup tortilla strips (store-bought or homemade)
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and cook until fragrant.
- Add diced bell peppers, cumin, and chili powder to the pot. Sauté for another 5 minutes until the peppers soften.
- Place chicken breasts in the pot, pour in chicken broth and fire-roasted tomatoes. Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 20-25 minutes until chicken is cooked through. Remove chicken from the pot and shred using two forks.
- Return shredded chicken to the pot, mix well, and adjust seasoning if needed. Serve hot topped with tortilla strips and fresh cilantro.
Notes
- For a vegetarian option, substitute chicken with black beans or chickpeas.
- Feel free to adjust spice levels by adding more or fewer chili powders based on your preference.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg