Lunch · Mexican
Chicken tortilla soup
A Tex-Mex tomato and chicken soup with black beans and corn, topped with crisp tortilla strips and avocado.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 4 bowls- 400 g chicken breast, boneless skinless
- 1 tbsp olive oil
- 150 g onion, diced
- 2 garlic cloves, minced
- 15 g jalapeño pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 400 g canned diced tomatoes
- 1000 ml chicken broth
- 240 g canned black beans, drained
- 150 g corn kernels
- 60 g corn tortillas, cut into strips
- 2 tbsp lime juice
- 100 g avocado, diced
- 5 g fresh cilantro, chopped
Method
Heat the oven to 200 C. Spread the tortilla strips on a tray and bake for 8 minutes, until crisp.
Heat the oil in a large pot and cook the onion, garlic and jalapeño for 4 minutes. Stir in the cumin and chili powder.
Add the tomatoes, broth and whole chicken breasts, bring to a simmer and cook for 15 minutes, until the chicken is cooked through.
Lift out the chicken, shred it with two forks and return it to the pot with the beans and corn. Simmer for 5 minutes, then stir in the lime juice.
Serve topped with tortilla strips, avocado and cilantro.