Description
Warm your soul with this Chicken Tortilla Soup, a comforting bowl brimming with tender chicken, vibrant veggies, and a flavorful broth infused with spices like cumin and chili powder. Perfect for chilly nights or gatherings, this dish transforms simple ingredients into a delightful meal that everyone will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 bell peppers (red and green), diced
- 1 can (14.5 oz) fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 cup tortilla chips (for topping)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/4 cup fresh cilantro, chopped
Instructions
- Chop the onion, bell peppers, and garlic to prepare your ingredients.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add the chicken breasts and cook until browned on all sides (about 4-5 minutes).
- Pour in the chicken broth along with canned tomatoes and spices. Bring to a gentle simmer while stirring occasionally.
- After about 20-25 minutes of simmering, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot and let it simmer for an additional 10 minutes.
- Serve hot, topped with tortilla chips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg