Description
A nutritious and flavorful chicken tortilla veggie soup packed with protein and fresh vegetables. Perfect for a quick and healthy meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup corn kernels
- 2 tbsp lime juice
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add chicken breasts and cook until no longer pink, about 5-7 minutes per side.
- Remove chicken, shred it, and set aside.
- Return the pot to heat, add bell pepper, black beans, diced tomatoes, chicken broth, cumin, and chili powder. Stir well.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, corn, and lime juice. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with tortilla strips.
Notes
- Swap chicken with tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- Add avocado slices for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican