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Chicken Tortilla Soup

To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 393kcal

Ingredients

  • 1-1/2 cups salsa
  • 1 carton chicken stock
  • 1 can black beans rinsed and drained
  • 1 boneless skinless chicken breast
  • 2 corn tortillas diced
  • 2 teaspoons chipotle chile powder
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 lime juiced
  • ΒΌ cup fresh cilantro chopped
  • Optional toppings: sliced avocado fried tortilla strips, and cheddar or Monterey Jack cheese

Instructions

  • Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  • Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.
  • Divide between four bowls and top with avocado, tortilla strips, and cheese.

Nutrition

Serving: 1/4 recipe | Calories: 393kcal | Carbohydrates: 43g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 1546mg | Fiber: 16g | Sugar: 9g