Chicken Tortilla Soup

This Chicken Tortilla Soup is a flavor-packed fiesta in a bowl that’s as nourishing as it is delicious.

We start with lean chicken breast, a fantastic source of protein to keep you feeling full and satisfied. Then, we add a rainbow of veggies like onions, garlic, jalapeños, and corn for a boost of vitamins, minerals, and antioxidants. Black beans lend a hearty dose of fiber and protein, while fire-roasted tomatoes bring a smoky flavor. And, of course, no tortilla soup is complete without crispy tortilla strips for a satisfying crunch. This soup is a perfect balance of comfort and nutrition.

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Makes 4 Servings

Ingredients

24 ounces (680 grams) chicken breast

1 tablespoon olive oil

1 yellow onion, chopped

4 cloves garlic, minced

1 jalapeño, seeds removed, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon Worcestershire sauce

½ cup (120 milliliters) white wine vinegar

1 (28-ounce/794-gram) can crushed tomatoes, fire-roasted, if available

1 (15-ounce/424-gram) can black beans, drained

1½ cups (246 grams) yellow corn

24 ounces (680 milliliters) chicken broth or water

1 ripe avocado (to garnish)

1 bunch cilantro (to garnish)

½ lime, juiced (to garnish)

Tortilla Strips

4 corn tortillas

4 teaspoons avocado oil

1 lime, juiced

2 tablespoons chili powder

1 teaspoon sea salt

Instructions

1. Preheat oven to 400°F/200°C. Place chicken in a baking dish with about 2 inches water. Bake chicken until cooked through, about 30 minutes.
2. When chicken is almost done baking, place a 4-quart (3.79-liter) or larger soup pot over medium heat and add olive oil and onions and saute until translucent, about 5 minutes. Add garlic, jalapeños, spices and Worcestershire sauce and stir to combine.
3. Remove chicken from oven and shred with two forks. (Keep oven on to prepare tortilla strips.)
4. Add chicken and any liquid to soup pot. Add vinegar, tomatoes, beans, corn and chicken broth or water and stir to combine. Bring to a boil on high heat. Then reduce to a simmer for 20 minutes.
5. While soup is simmering on medium-low heat, prepare tortilla strips. Preheat oven to 400°F/200°C (if it’s not already on from preparing chicken).
6. Place tortillas on baking tray. In a bowl, combine oil, lime juice, chili powder and sea salt. Brush tortillas with mixture. Bake 8 to 10 minutes, or until tortillas are slightly crisp. Cut into strips to sprinkle on soup.
7. Top each bowl of soup with tortilla strips, avocado pieces, chopped cilantro and a squeeze of lime juice.

Per serving: 496 calories | 48 grams protein | 47 grams carbs | 14 grams fat

Related: Pasta E Fagioli