Description
A delicious and hearty chicken tortilla soup that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth (low sodium)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1 medium avocado, sliced (for topping)
- 1 lime, cut into wedges (for serving)
- Low-carb tortilla strips or chips (for topping, optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic, sauté for 3-4 minutes until softened.
- Stir in chili powder, ground cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Add chicken breasts, diced tomatoes with green chilies, and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked through.
- Remove the chicken from the pot, shred with two forks, then return to the soup. Stir in chopped cilantro and let cook for another 5 minutes.
- Serve hot, topped with avocado slices, low-carb tortilla strips or chips, and lime wedges.
Notes
- This soup can be customized with other vegetables like corn or beans.
- Adjust seasoning to your preference.
- Great served with a side of crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg