It's finally soup season! Today, I’m sharing a nutritious recipe that brings cozy comfort with a flavorful twist – my favorite chicken tortilla soup recipe. This hearty dish is packed with tender chicken, fresh veggies, and a satisfying spice blend that warms you from the inside out. Perfect for chilly nights or whenever you’re craving something nourishing and full of flavor.
Nutrition Highlights:
Lean Protein from Chicken Breast: Each serving of this soup is packed with protein to help keep you fuller for longer, build lean muscle, and not to mention it soaks up some delicious flavors.
Fiber & Antioxidants from Black Beans: High in fiber, black beans aid digestion and promote satiety. Plus, they’re packed with antioxidants and minerals like iron and magnesium.
Capsaicin-Boosted Peppers (Poblano, Serrano, and Jalapeño): These spicy peppers add flavor depth and contain capsaicin, known for its metabolism support and anti-inflammatory properties.
Lycopene-Packed Tomatoes: Crushed tomatoes add a rich base while providing lycopene, an important antioxidant linked to heart health and reducing oxidative stress.
Corn Tortillas: A gluten-free grain that brings extra fiber and crunch to the dish when toasted as strips on top.
Prep Time: 10-15 min
Cook Time: 35 min
Servings: 8-10
Ingredients:
2 lb. chicken breasts
40 oz chicken broth OR 40 oz water + 1.5 Tbsp chicken bouillon
2 Tbsp avocado oil, divided
1 medium yellow onion, diced
4-5 cloves garlic, minced
2 poblano peppers
3 bell peppers
1 serrano pepper
2 jalapeño peppers (one for topping)
1 can crushed tomatoes (28 oz)
2 cans black beans
2 tsp chili powder
2 tsp cumin
1.5 tsp salt (or to taste)
1 tsp black pepper
1/2 cup cilantro
1 lime
5 corn tortillas
Optional toppings: Cotija cheese, cilantro, jalapeño slices, avocado, sour cream, tortilla strips*
Steps:
Preheat the oven to broil ~475ºF, on a baking sheet drizzle 1 Tbsp avocado oil on poblano peppers, bell peppers, jalapeños, and serrano peppers. Place in the oven for 4-5 minutes on each side until the outside of the peppers is bubbly. Set aside to cool.
Heat avocado oil over medium/high heat in a large pot, sear chicken breasts until browned on each side (about 2 min) then set aside. Add a little more oil, chopped onion and garlic and sauté for a few minutes until fragrant and slightly translucent.
Add in chili powder, cumin, and crushed tomatoes, stir and let simmer on low while you peel your peppers.
To peel the peppers, hold them over a strainer, and run them under cold water. The skin should start to come off on its own. You do not have to get 100% of the skin off, just as much as you can. Be sure to take out the stem, and all of the seeds. Dice the peeled peppers.
Add diced peppers, chicken broth, salt, black pepper, and chicken to the pot. Bring everything to a boil then simmer on medium/low heat for 30 minutes.
Take out your chicken breasts, shred, and add back into the pot. Stir in juice of 1 lime, top with your favorite ingredients, and enjoy!
Toppings: homemade tortilla strips*, cotija cheese, cilantro, sliced jalapeños, sour cream
*Homemade tortilla strips: stack corn tortillas on top of each other and cut into strips, then cut those strips in half. Air fry at 400ºF for 5-6 minutes or until crispy, shaking halfway through.
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