Description
A comforting and flavorful soup with chicken, vegetables, and crispy tortilla strips.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn
- 1 lime, juiced
- Salt and pepper to taste
- 1 cup tortilla strips
- 1/2 cup cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add chicken breasts, red bell pepper, cumin, and chili powder. Cook for about 5 minutes.
- Pour in chicken broth, diced tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat and let simmer for 25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot. Stir in lime juice, salt, and pepper.
- Serve hot topped with tortilla strips and cilantro.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- For added flavor, allow the soup to simmer longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg