30 MInute Chicken Tortilla Soup

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Chicken thighs are often cheaper and more flavorful.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and save time.

tortilla strips

🥗Healthier: baked tortilla chips

💰Cheaper: tortillas

Baked chips are lower in fat, and tortillas can be cut and baked.

Heat 2 tablespoons of olive oil in a large pot.

Add 1 diced white onion and 1 diced red bell pepper, sauté over medium-high heat for about 5 minutes until soft.

Add 5 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of paprika, and 1 teaspoon of ground cumin; toast for about 60 seconds.

Pour in 4 cups of chicken broth and add 3 boneless skinless chicken breasts; bring to a boil.

Once boiling, reduce heat to low and let simmer for 15 to 20 minutes until chicken is cooked through.

Remove chicken from the pot and shred with forks, then return shredded chicken to the pot.

Add 1 (15-ounce) can of diced tomatoes, 1 (15-ounce) can of tomato sauce or passata, 1 (15-ounce) can of drained black beans, 1 (7-ounce) can of undrained diced green chiles, and 1 1/2 cups of frozen or canned corn.

Increase heat to medium-high and bring to a simmer for about 5 minutes until heated through.

Just before serving, add 1/2 cup of freshly chopped cilantro and 1/4 cup of freshly squeezed lime juice; season to taste and stir.

For tortilla strips, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.

Fry one corn or flour tortilla for about 30 seconds on each side until crispy, adding more oil as necessary.

Cut crispy tortillas into strips while warm and serve with the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary