Chicken Tortilla Soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 506, total fat 23 G., saturated fats 7 G., proteins 47 G., carbohydrates 30 G., fiber 10 G., cholesterol 122 mg, sodium 1459 mg, sugar 4 G.
Calories 506, total fat 23 G., saturated fats 7 G., proteins 47 G., carbohydrates 30 G., fiber 10 G., cholesterol 122 mg, sodium 1459 mg, sugar 4 G.
Mexican chicken tortilla soup is a feast of flavors and textures! With black beans, jalapeños, tomatoes, lime, shredded chicken breast, avocado, and crispy tortilla strips, it's just the right amount of spicy, with hints of sweet and citrus. It's perfect for warming up on a chilly day and keeps you full for a long time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 1 small onion, diced
- 2 tablespoons of crushed garlic
- 2 jalapeños, finely diced
- 6 cups lightly salted chicken broth
- 1 can (400g) canned roasted diced tomatoes
- 1 can (400g) canned black beans, rinsed
- 3 boneless, skinless chicken breasts
- Juice of 2 limes, plus extra wedges for serving
- 1 cup coarsely chopped fresh cilantro leaves
- 1 wheat tortilla (20 cm), grilled and cut into thin strips
- 1 pitted avocado, thinly sliced
- 1 tbsp. grated Monterrey Jack cheese
We recommend
Recipes with similar ingredients: chicken breasts, black beans, fried tomatoes, chili pepper, tortilla, lime, Avocado, Monterey Jack cheese
Cooking the dish according to the recipe:
- Heat vegetable oil in a large saucepan. Add the onion and cook for 2 minutes. Once the onion is soft, add the garlic and jalapeño and cook for another minute.
- Pour the chicken broth, tomatoes and beans into the saucepan and bring to a boil.
- Once the liquid comes to a boil, reduce the heat to low and add the chicken breasts. Simmer for 20–25 minutes. When the chicken breasts are done, remove them from the pan, let them cool slightly, and shred them with two forks. Set aside.
- Add lime juice and fresh cilantro to the pan.
- Place the shredded chicken in a serving bowl. Pour the soup over the chicken and top with a lime wedge, tortilla strips, avocado slices, and grated cheese.
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