Description
A flavorful soup with chicken, vegetables, and tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Corn tortilla strips for garnish
- Avocado slices for garnish
- Lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño (if using) and cook for 3 minutes.
- Pour in chicken broth and diced tomatoes. Stir in chili powder, cumin, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken and season with salt and pepper. Heat through.
- Serve hot, garnished with tortilla strips, avocado slices, and lime wedges.
Notes
- You can use store-bought tortilla strips or make your own by frying corn tortillas.
- Adjust the amount of jalapeño and cayenne pepper to control the spiciness.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken tortilla soup, soup recipe, mexican soup, chicken soup