A flavorful and warming chicken tortilla soup, perfect for any time of the year. This recipe combines tender chicken, aromatic spices, and crispy tortilla strips for a delightful meal.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 400 grams black beans
- 0.5 teaspoon black pepper
- 2 pieces chicken breasts
- 1000 ml chicken broth
- 1 teaspoon chili powder
- 0.5 cup cilantro
- 200 grams corn
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 jalapeno
- 1 lime
- 1 tablespoon olive oil
- 1 onion
- 1 teaspoon salt
- 400 grams tomatoes
- 4 tortillas
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion, minced garlic, and minced jalapeno to the pot. Sauté until the onion is translucent.
Step 3
Add the chicken breasts to the pot and cook until they are browned on both sides.
Step 4
Pour in the canned diced tomatoes and chicken broth. Bring to a boil.
Step 5
Reduce the heat and simmer for about 20 minutes, or until the chicken is fully cooked.
Step 6
Remove the chicken breasts from the pot and shred them using two forks.
Step 7
Return the shredded chicken to the pot and add the black beans, corn, cilantro, lime juice, salt, black pepper, ground cumin, and chili powder. Stir to combine.
Step 8
Simmer the soup for an additional 10 minutes to blend the flavors.
Step 9
While the soup is simmering, heat a small amount of oil in a skillet over medium heat. Add the tortilla strips and cook until they are crispy and golden brown.
Step 10
Serve the soup hot, garnished with the crispy tortilla strips.