Chicken Tortilla Soup
50 min481 kcal each
A smoky tomato broth with shredded chicken, beans and corn, topped with crisp tortilla strips, avocado and lime.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless600 g
- Black beans, canned, low-sodium1 can
- Sweetcorn kernels150 g
- Canned chopped tomatoes400 g
- Red bell pepper1 piece
- Onion1 piece
- Garlic3 clove
- Olive oil1 tbsp
- Whole-wheat tortillas2 piece
- Lime juice2 tbsp
- Fresh coriander10 g
- Avocado½ piece
- Ground cumin2 tsp
- Chili powder2 tsp
- Salt1 tsp
- Water1.20 l
Method
Prep 15 min · cook 35 min- Soften the onion and pepper in the oil for 6 minutes, then add the garlic and spices for 1 minute.
- Add the tomatoes, the water and the whole chicken breasts. Simmer for 20 minutes.
- Lift out the chicken and shred it. Return it to the pot with the beans (and their liquid) and the corn, and simmer for 5 minutes.
- Meanwhile cut the tortillas into strips and bake at 200 °C for 6–8 minutes until crisp.
- Stir the lime juice into the soup. Serve topped with the tortilla strips, diced avocado and coriander.
Nutrition
per servingCal
481
Protein
44g
Carbs
46g
Fat
14g
Of 14g of fat per serving, 3.5g is saturated.
