Chicken Tortilla Soup
A comforting and flavorful brothy tomato-chile soup topped with crisp tortilla strips, perfect for a cozy meal.
15 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
25g carbs
15g fat
Ingredients
For 4 servings
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 jalapeño
- 14.5 ounces canned diced tomatoes
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 4 corn tortillas
- 1 lime
- 0.25 cup cilantro
- 1 avocado
- 0.5 cup cheddar cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice corn tortillas into thin strips, place on a baking sheet, drizzle with 1 tablespoon olive oil, and bake for 10-12 minutes until crispy.
- 3
Dice the onion, mince the garlic, and finely chop the jalapeño, removing seeds for less heat.
- 4
In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion, garlic, and jalapeño; sauté until onion is translucent.
- 5
Add chicken breast, canned diced tomatoes (with liquid), chicken broth, cumin, oregano, salt, and pepper to the pot.
- 6
Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through.
- 7
Remove chicken, shred with two forks, and return to the pot.
- 8
Serve the soup hot, garnished with crispy tortilla strips, diced avocado, shredded cheddar cheese, chopped cilantro, and a squeeze of lime.
Cook it this week.
NeatEat plans Chicken Tortilla Soup — and the rest of your week — around your budget, groceries included.