Description
A comforting and flavorful chicken tortilla soup topped with avocado and tortilla strips.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 (14 oz) cans diced tomatoes
- 4 cups low-sodium chicken broth
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 1 cup tortilla strips (for topping)
- 1 avocado, sliced
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until fragrant and translucent (about 5 minutes).
- Add the chicken breasts and diced bell peppers; cook until the chicken is browned (about 6 minutes).
- Stir in canned tomatoes, chicken broth, cumin, chili powder, and paprika. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Remove the chicken from the pot and shred using two forks. Return shredded chicken to the pot.
- Serve hot in bowls topped with tortilla strips and avocado.
Notes
- For extra flavor, consider adding lime juice and chopped cilantro as a garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg