Chicken Tortilla Soup with Avocado and Lime

Name: Chicken Tortilla Soup with Avocado and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 0.25 yellow onion (diced); 1 clove garlic (minced); 2 ounce chicken breast (cubed); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon dried oregano; 0.5 cup canned crushed tomatoes; 1.5 cup chicken broth; 0.25 cup frozen corn; 0.25 cup canned black beans (rinsed and drained); 0.25 teaspoon salt; 0.125 teaspoon black pepper (ground); 1 corn tortilla (cut into thin strips); 0.5 tablespoon vegetable oil; 0.25 avocado (diced); 0.5 lime (cut into wedges); 1 tablespoon fresh cilantro (chopped, for garnish)

A deeply flavorful and comforting chicken tortilla soup brimming with tender chicken, corn, and robust spices, served with crunchy tortilla strips, diced avocado, and a squeeze of fresh lime.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 1
Cuisine: Tex-Mex
Difficulty: Easy
Cost: $3.73/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Halal
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
0.25 yellow onion (diced)
1 clove garlic (minced)
2 ounce chicken breast (cubed)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon dried oregano
0.5 cup canned crushed tomatoes
1.5 cup chicken broth
0.25 cup frozen corn
0.25 cup canned black beans (rinsed and drained)
0.25 teaspoon salt
0.125 teaspoon black pepper (ground)
1 corn tortilla (cut into thin strips)
0.5 tablespoon vegetable oil
0.25 avocado (diced)
0.5 lime (cut into wedges)
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Make tortilla strips: Heat 1/2 tablespoon vegetable oil in a small skillet over medium heat. Add the strips from 1 each corn tortilla and fry for 2-3 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season lightly with salt if desired.
Sauté aromatics and chicken: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 each diced yellow onion and cook until softened, about 3-4 minutes. Add 1 clove minced garlic and cook for 1 minute more until fragrant. Add 2 ounces cubed chicken breast and cook until no longer pink, about 3-4 minutes.
Build the soup base: Stir in 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano. Cook for 1 minute, stirring continuously, until fragrant. Pour in 1/2 cup canned crushed tomatoes and 1 1/2 cups chicken broth. Bring to a simmer.
Add remaining ingredients and simmer: Add 1/4 cup frozen corn, 1/4 cup canned black beans, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.
Serve: Ladle the hot soup into a bowl. Top generously with the crispy tortilla strips, 1/4 each diced avocado, and a squeeze of fresh 1/2 each lime. Garnish with 1 tablespoon fresh cilantro if desired.

Notes

Leftover soup can be stored in the refrigerator for up to 3 days. Store tortilla strips separately to maintain crispness.

Nutrition (per serving)

Calories: 575
Protein: 24.5 g
Carbohydrates: 56.1 g
Fat: 29.9 g
Fiber: 10.3 g
Sodium: 2505 mg
Saturated Fat: 4.1 g
Sugar: 14.7 g
Cholesterol: 40 mg