Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 lime, juiced
- Fresh cilantro, chopped
- 2 corn tortillas, cut into strips
- 1 avocado, sliced
- Shredded cheese (optional)
- Sour cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño. Sauté until softened.
- Add diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir well.
- Add chicken breasts and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Add corn and black beans. Simmer for 5 minutes.
- Stir in lime juice and cilantro.
- Fry tortilla strips in oil until crispy, then drain on paper towels.
- Serve soup topped with tortilla strips, avocado slices, cheese, and sour cream if desired.
Notes
- For extra spice, leave the jalapeño seeds in.
- Store leftovers in an airtight container for up to 3 days.
- Use rotisserie chicken for a quicker version.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, Mexican soup, easy dinner recipe