Chicken Tortilla Soup
To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.
Servings 4
Calories 393kcal
Ingredients
- 1-1/2 cups salsa
- 1 carton chicken stock
- 1 can black beans rinsed and drained
- 1 boneless skinless chicken breast
- 2 corn tortillas diced
- 2 teaspoons chipotle chile powder
- 1 Tablespoon cumin
- 1 Tablespoon oregano
- 1 lime juiced
- ΒΌ cup fresh cilantro chopped
- Optional toppings: sliced avocado fried tortilla strips, and cheddar or Monterey Jack cheese
Instructions
- Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.
- Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.
- Divide between four bowls and top with avocado, tortilla strips, and cheese.
Nutrition
Serving: 1/4 recipe | Calories: 393kcal | Carbohydrates: 43g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 1546mg | Fiber: 16g | Sugar: 9g