Description
This Easy Chicken Tortilla Soup is a warm, comforting dish packed with tender chicken, hearty black beans, and a rich medley of spices, perfect for quick dinners with loved ones.
Ingredients
- Corn Tortillas
- Olive Oil
- Kosher Salt
- Jalapeños
- Yellow Onion
- Green Bell Pepper
- Minced Garlic
- Chicken Broth
- Crushed Tomatoes
- Black Beans
- Cooked Chicken Breast
- Chili Powder
- Lime Juice
- Ground Cumin
- Salt and Pepper
- Smoked Paprika
- Cayenne Pepper
- Fresh Cilantro
Instructions
- Preheat oven to 375°F (190°C). Prepare corn tortilla strips, drizzle with olive oil, salt, and bake for 15-18 minutes until crisp.
- Heat olive oil in a Dutch oven. Sauté onions, bell pepper, and jalapeños for about 5 minutes until softened. Add minced garlic and sauté for 1 more minute.
- Pour in chicken broth and crushed tomatoes, add black beans and cooked chicken. Season with spices, stir, and bring to a boil.
- Lower heat and let simmer for 5-7 minutes, stir in minced cilantro before removing from heat.
- Serve soup topped with crispy tortilla strips and optional toppings.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
Add tortilla strips just before serving to keep them crunchy.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg