Description
Warm your soul with this Chicken Tortilla Soup, a delightful blend of tender chicken, vibrant vegetables, and bold spices simmered to perfection. Topped with crispy tortilla strips and fresh cilantro, this dish is not just a meal; it’s an experience that brings friends and family together.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup tortilla strips (store-bought or homemade)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prep your ingredients by dicing onion and bell peppers and mincing garlic.
- In a large pot over medium heat, sauté onions in oil until translucent (about 5 minutes).
- Add bell peppers and garlic; cook until fragrant (about 2 minutes). Stir in cumin and chili powder.
- Pour in canned tomatoes and chicken broth; bring to a gentle simmer for about 10 minutes.
- Add chicken breasts; cover and cook on low for about 20 minutes until cooked through. Shred chicken while warm.
- Stir in cilantro and lime juice before serving. Ladle into bowls and top with crispy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
Keywords: For a vegetarian option, substitute chicken with black beans and use vegetable broth. Add corn or avocado for extra flavor and texture. Store leftovers in an airtight container for up to three days; reheat gently over low heat.