Description
Chicken tortilla soup is a comforting and flavorful dish that warms the soul with every spoonful. This easy recipe features tender shredded chicken simmered in a zesty broth enriched with vibrant vegetables, complemented by crispy tortilla strips. Ideal for busy weeknights, this soup can be prepared in under 30 minutes, making it perfect for both cozy family dinners and gatherings with friends.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 onion, diced
- 1 cup bell peppers, chopped (red or green)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- Tortilla strips for serving
Instructions
- In a large pot over medium heat, add olive oil. Sauté chicken breasts until lightly browned on both sides (5-7 minutes).
- Remove chicken and set aside. In the same pot, sauté minced garlic and diced onion until translucent (3-4 minutes). Add chopped bell peppers and cook until softened.
- Pour in diced tomatoes (with juice) and chicken broth; stir to combine. Bring to a simmer.
- Shred cooked chicken using two forks and return it to the pot once simmering occurs.
- Season with salt, pepper, cumin powder, and chili powder to taste; allow to simmer for an additional ten minutes before serving topped with crispy tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg