This delicious Chicken Tortilla Soup recipe is perfect for a hearty and flavorful first course. Made with tender chicken, vegetables, and spices, this soup is sure to warm you up on a chilly day. Top it with crunchy tortilla strips and your favorite toppings for a complete meal.
Ingredients
Soup Ingredients
- Chicken breast — 1 lb (450g)
- Onion — 1 medium, chopped
- Garlic — 2 cloves, minced
- Bell pepper — 1, diced
- Jalapeno — 1, seeded and minced
- Canned Diced Tomatoes — 1 can (14.5 oz / 400g)
- Chicken broth — 4 cups (950ml)
- Ground Cumin — 1 tsp
- Chili powder — 1 tsp
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Olive oil — 2 tbsp
Toppings
- Tortilla Strips — 1 cup
- Avocado — 1, diced
- Fresh cilantro — 1/4 cup, chopped
- Sour cream — 1/4 cup
- Lime Wedges — 4
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Cooking Instructions!
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, diced bell pepper, and minced jalapeno. Cook until the vegetables are softened, about 5 minutes.
Add the chicken broth, canned diced tomatoes (with their juice), ground cumin, chili powder, salt, and black pepper. Stir well to combine.
Add the chicken breast to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the chicken is cooked through.
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Simmer the soup for another 10 minutes to allow the flavors to meld together.
To serve, ladle the soup into bowls and top with tortilla strips, diced avocado, chopped cilantro, a dollop of sour cream, and a squeeze of lime juice.
Enjoy this delicious Chicken Tortilla Soup as a satisfying first course!
