Name: Chicken Tortilla Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 (14.5 oz) can diced tomatoes; 4 cups chicken broth; 1 cup corn kernels; 1 can black beans, rinsed and drained; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Avocado slices (for garnish); Shredded cheese (for garnish); Tortilla chips (for serving)

Instructions

Cook the Chicken: In a large pot over medium heat, add olive oil. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 6-8 minutes per side or until fully cooked. Remove the chicken from the pot and shred it using two forks. Set aside.
Saute Aromatics: In the same pot, add diced onion, minced garlic, and jalapeño. Cook for 2-3 minutes until softened and fragrant.
Season the Soup: Stir in the ground cumin and chili powder, and cook for another minute to toast the spices. This will enhance their flavors.
Add Broth and Tomatoes: Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat and let it simmer for 10-15 minutes to allow the flavors to blend.
Incorporate Vegetables and Chicken: Add in the corn kernels, black beans, and shredded chicken. Allow the soup to simmer for an additional 10 minutes.
Season and Finish: Season the soup with salt, pepper, and lime juice. Taste and adjust seasonings as needed. The lime juice will add a refreshing citrus note to the soup.
Serve and Garnish: Ladle the Chicken Tortilla Soup into bowls. Top each serving with fresh cilantro, avocado slices, shredded cheese, and tortilla chips for a delightful crunch.

Ingredients

Instructions

Nutrition Facts