Chicken Tortilla Soup
An easy Mexican soup, Chicken Tortilla Soup takes about 40 minutes and makes 4 servings. Chicken thighs, canned diced tomatoes and black beans carry the flavour. The cooking is mostly baking and simmering. With 30 g of protein per serving (about 360 calories), it is a filling option.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Save this recipe in Buttter
It is in the Soups, Stews & Chilis cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 600 gchicken thighs
- 400 gcanned diced tomatoes
- 400 gblack beans
- 200 gcorn kernels
- 1onion
- 3 clovesgarlic
- 750 mlchicken broth
- 1 tspground cumin
- 4corn tortillas
- 1avocado
- 1lime
- 2 tbspolive oil
Instructions
- Cut the corn tortillas into thin strips and bake at 190°C for 8 minutes until crispy. Set aside for garnish.
- Heat olive oil in a large pot over medium heat. Dice the onion and mince the garlic. Sauté for 4 minutes until softened. Add ground cumin and cook for 30 seconds.
- Add the chicken thighs, canned diced tomatoes, chicken broth, drained black beans, and corn kernels. Bring to a boil, then simmer for 25 minutes until the chicken is cooked through.
- Remove the chicken, shred with forks, and return to the pot. Dice the avocado. Serve the soup topped with tortilla strips, diced avocado, and a squeeze of lime.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 30 g
- Fat
- 14 g
- Carbs
- 28 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
