Description
A hearty and flavorful soup with tender chicken, creamy broth, and crispy tortilla strips.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and bell pepper until soft.
- Add diced tomatoes, black beans, corn, chicken broth, cumin, and chili powder. Bring to a boil.
- Shred the cooked chicken and return to the pot. Simmer for 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Fry tortilla strips in a separate pan until crispy.
- Serve soup topped with tortilla strips, avocado, cilantro, and a squeeze of lime.
Notes
- Substitute heavy cream with coconut milk for a dairy-free version.
- Add jalapeños for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
