Description
A hearty and flavorful soup with shredded chicken, vegetables, and crispy tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups cooked, shredded chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 lime, juiced
- Salt and black pepper to taste
- 6 corn tortillas, cut into strips
- Oil for frying
- For garnish: diced avocado, chopped fresh cilantro, shredded cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and jalapeño. Cook for 1 minute until fragrant.
- Stir in the cumin and chili powder. Cook for 30 seconds.
- Pour in the chicken broth and diced tomatoes with their juices. Bring to a boil.
- Reduce heat to a simmer. Add the shredded chicken, black beans, and corn.
- Simmer for 15 minutes to let the flavors blend.
- Stir in the lime juice. Season with salt and pepper to taste.
- While the soup simmers, heat oil in a separate pan. Fry the tortilla strips until golden and crisp. Drain on paper towels.
- Ladle the soup into bowls. Top with crispy tortilla strips, avocado, cilantro, and cheese.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a spicier soup, leave the seeds in the jalapeño.
- Bake tortilla strips at 400°F (200°C) for 10-12 minutes for a lighter option.
- The soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 45mg