Chicken Tortilla Soup

Chicken Tortilla Soup is a hearty and flavorful dish that combines tender chicken, vibrant vegetables, and a rich broth, all topped with crispy tortilla strips for a satisfying crunch. Perfect for a nourishing lunch, this high-protein soup is both comforting and nutritious.

Ingredients

• Chicken breast - 200 grams
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Canned diced tomatoes - 400 grams
• Chicken broth - 500 milliliters
• Black beans - 200 grams, drained and rinsed
• Corn - 150 grams, frozen or canned
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Lime - 1, juiced
• Cilantro - 2 tablespoons, chopped
• Tortilla chips - 50 grams
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and diced red bell pepper, cooking for an additional 3 minutes until the peppers are softened.
3. Add the chicken breast to the pot, followed by the canned diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and let the soup simmer for about 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the soup.
6. Stir in the lime juice and chopped cilantro just before serving.
7. Serve the soup hot, topped with crispy tortilla chips.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein, which helps in muscle repair and growth.
• Rich in fiber from beans and vegetables, promoting digestive health.

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