Chicken Tortilla Soup
This Mexican-inspired chicken tortilla soup is brothy, spiced, and loaded with toppings. Crispy tortilla strips, avocado, and lime make every bowl a little fiesta. It is warming, satisfying, and easy to throw together.
- ⏱ 35 min
- 📊 easy
- 🍽 Family
Ingredients
- 400 g chicken breast
- 400 g diced tomatoes
- 1 cup each black beans and corn
- 1.2 L chicken broth
- 4 tortillas
Instructions
- Saute onion, garlic, and spices, then add the tomatoes and broth.
- Add the chicken breasts and simmer 15 minutes until cooked through.
- Remove the chicken, shred it, and return it to the pot with the beans and corn.
- Simmer 5 more minutes and season.
- Meanwhile cut the tortillas into strips and crisp them in the oven or a pan.
- Ladle the soup into bowls.
- Top with tortilla strips, avocado, cheese, cilantro, and a squeeze of lime.
💡 Chef's tip
Add the toppings only at the table so the tortilla strips stay crisp and the avocado stays fresh.
Crisping your own tortilla strips in the oven or pan, rather than using plain chips, gives the soup a fresh crunch that holds up better in the broth.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 28 g
- Carbs: 34 g
- Fat: 10 g
