Name: Recipe Chicken Tortilla Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and diced; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1 can (14.5 oz) diced tomatoes; 4 cups gluten-free chicken broth; Salt and pepper to taste; 1 cup corn kernels (fresh or frozen); 1 can (15 oz) black beans, drained and rinsed; Juice of 1 lime; Fresh cilantro, chopped, for garnish; Avocado slices, for garnish; Gluten-free tortilla chips, crushed, for topping; Shredded cheese, for topping; Sour cream or dairy-free alternative, for topping

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, jalapeño, and red bell pepper. Cook for another 2-3 minutes until fragrant.
Push the veggies to the side of the pot and add the chicken breasts. Cook for 4-5 minutes per side until browned.
Sprinkle the cumin, chili powder, and paprika over the chicken and vegetables. Stir to coat everything evenly.
Pour in the diced tomatoes with their juices and the chicken broth. Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 20-25 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the corn kernels and black beans to the soup. Let it simmer for an additional 10 minutes to heat everything through.
Stir in the lime juice for a burst of freshness.
Serve the soup hot, garnished with chopped cilantro, avocado slices, crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Ingredients

Instructions

Nutrition Facts

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