Chicken Tortilla Soup
This hearty Chicken Tortilla Soup is super flavorful, filled with delicious chicken, tomatoes, peppers, black beans and garnished with crispy tortilla chips and avocado.
Servings : 6
Ingredients
FOR THE CHICKEN
- 1- pound boneless skinless chicken breasts (You can also just use cooked rotisserie chicken or leftover cooked chicken breasts)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- salt and fresh ground pepper , to taste
- 3 tablespoons chopped parsley
- 2 tablespoons olive oil
FOR THE SOUP
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion , thinly sliced
- 1 large carrot , sliced into thin rounds
- 1/4 cup chopped parsley or cilantro
- salt and fresh ground pepper , to taste
- 1 jalapeno , sliced into thin rounds
- 1 red pepper , sliced into thin rounds
- 3 garlic cloves , minced
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 6 cups chicken broth
Garnish
- Crushed Tortilla Chips
- Avocado Slices
Instructions
- Preheat oven to 375.
- Place chicken breasts in a large mixing bowl and season with garlic powder, chili powder, salt, pepper, parsley and olive oil; mix until well combined.
- Transfer chicken breasts to a baking dish in one layer.
- Bake for 35 to 40 minutes, or until thoroughly cooked.
- In the meantime, work on the soup.
- Heat olive oil and butter in large soup pot over medium-low heat.
- Add onions, carrots and parsley, and season with salt and pepper.
- Cook for 6 to 8 minutes, or until vegetables are tender, stirring frequently.
- Stir in peppers and garlic and continue to cook for another 5 minutes, or until peppers are tender.
- Take out the cooked chicken and cut it into cubes.
- Transfer chicken cubes to the soup pot.
- Stir in tomatoes and black beans and season with chili powder, paprika, and cumin.
- Add chicken stock and bring to a boil over medium-high heat.
- Turn down to a simmer and continue to cook for an additional 10 minutes.
- Taste for salt and pepper; adjust accordingly.
- Garnish with tortilla chips and avocado slices.
- Serve.
Nutrition
Calories: 263 kcal | Carbohydrates: 8 g | Protein: 21 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 58 mg | Sodium: 206 mg | Potassium: 614 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2910 IU | Vitamin C: 37.4 mg | Calcium: 30 mg | Iron: 1.2 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.