Description
Indulge in the comforting warmth of Chicken Tortilla Soup, a delightful blend of tender chicken, vibrant veggies, and spices that awaken your taste buds. Perfect for chilly evenings or festive gatherings, this easy-to-make soup promises to impress with its rich flavors and colorful presentation. Serve it topped with crunchy tortilla chips and fresh cilantro for an irresistible dish that will have everyone asking for more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers (red or yellow), diced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup tortilla chips (for topping)
- 1 tsp ground cumin
- 1 tsp chili powder
- Fresh cilantro (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add diced bell peppers, cumin, and chili powder; cook for about 5 minutes until softened.
- Place chicken breasts in the pot and pour in chicken broth. Bring to a gentle simmer for about 20 minutes.
- Remove chicken; shred it using two forks. Return the shredded chicken to the pot.
- Stir in canned tomatoes and simmer for another 10 minutes to blend flavors.
- Taste and adjust seasoning as needed before serving. Ladle into bowls and top with tortilla chips and cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg