YOUR SOLIN GENERATED RECIPE
Hearty Chicken Tortilla Soup with Crispy Tortilla Strips
A warming bowl of soup loaded with tender chicken, robust tomatoes, black beans, and sweet corn, finished off with crunchy, crispy tortilla strips for a delightful texture contrast. This dish is designed to satisfy your hunger while providing a balanced mix of protein and veggies in every hearty scoop.
INGREDIENTS
4 oz Chicken Breast
1 cup Diced Tomatoes
1 cup Low Sodium Chicken Broth
0.5 cup Black Beans (cooked)
0.5 cup Corn Kernels
0.5 cup Chopped Bell Pepper
0.25 cup Chopped Onion
2 cloves Garlic
1 tsp Olive Oil
0.5 cup Baked Tortilla Strips
PREPARATION
Heat the olive oil in a medium pot over medium heat.
Sauté the chopped onions and minced garlic until they become fragrant and slightly translucent, about 2-3 minutes.
Add the diced bell pepper and continue to sauté for another 2 minutes.
Pour in the chicken broth and diced tomatoes, stirring to combine.
Add the black beans and corn kernels to the pot.
Dice the chicken breast into bite-sized pieces and add them to the soup. Bring the mixture to a simmer.
Allow the soup to simmer for about 10-12 minutes, or until the chicken is cooked through.
Taste and adjust the seasoning as needed.
Serve the soup hot in bowls and top with crispy baked tortilla strips.
Optional: Garnish with fresh lime juice or chopped cilantro for an extra burst of flavor.