Name: Easy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 small corn tortillas, sliced into 6 mm wide strips; 15 ml olive oil (for tortilla strips); 5 g kosher salt (for tortilla strips); 30 ml olive oil (for soup base); 2 jalapenos, finely diced; 1 medium yellow onion, finely diced; 1 green bell pepper, finely diced; 10 g minced garlic; 950 ml chicken broth; 800 g crushed tomatoes; 2 cans (425 g each) black beans, drained and rinsed; 300 g cooked chicken breast, cut into chunks; 8 g chili powder; 15 ml lime juice; 4 g ground cumin; 10 g salt; 2 g ground black pepper; 2 g smoked paprika; 0.5 g cayenne pepper; 10 g fresh cilantro, finely minced

Description

A flavorful twist on a classic soup, this Easy Chicken Tortilla Soup is hearty and satisfying with a blend of spices and toppings.

Ingredients

Scale

8 small corn tortillas, sliced into 6 mm wide strips
15 ml olive oil (for tortilla strips)
5 g kosher salt (for tortilla strips)
30 ml olive oil (for soup base)
2 jalapenos, finely diced
1 medium yellow onion, finely diced
1 green bell pepper, finely diced
10 g minced garlic
950 ml chicken broth
800 g crushed tomatoes
2 cans (425 g each) black beans, drained and rinsed
300 g cooked chicken breast, cut into chunks
8 g chili powder
15 ml lime juice
4 g ground cumin
10 g salt
2 g ground black pepper
2 g smoked paprika
0.5 g cayenne pepper
10 g fresh cilantro, finely minced

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Instructions

Preheat the oven to 190°C and line a baking tray with foil. Toss corn tortilla strips with olive oil and arrange evenly on the tray. Sprinkle with kosher salt. Bake for 15 to 18 minutes until golden and crisp, stirring once halfway through.
Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion, bell pepper, and jalapenos, sauté for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Add chicken broth, crushed tomatoes, black beans, cooked chicken, chili powder, lime juice, cumin, salt, black pepper, smoked paprika, and cayenne pepper. Bring to a boil. Simmer over medium-high heat for 5 to 7 minutes.
Stir in finely minced cilantro. Boil for 1 minute then remove the pot from heat.
Ladle the soup into bowls. Top each serving with crispy tortilla strips and desired toppings such as shredded cheese, sour cream, or guacamole.

Notes

For a spicier soup, adjust the number of jalapenos or add extra cayenne pepper.
Feel free to customize toppings to your liking.
This soup can be made in advance and stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3 g
Sodium: 800 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 12 g
Protein: 22 g
Cholesterol: 40 mg