Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

YOUR SOLIN GENERATED RECIPE

Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

A comforting bowl of shredded chicken and colorful vegetables simmered in a savory broth, topped with crunchy, golden tortilla strips. This soup offers a delightful blend of textures and a warming blend of herbs and spices perfect for lunch or dinner.

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NUTRITION

330kcal
Protein
31.7g
Fat
10g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 medium Carrot

2 stalks Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Corn Tortilla

1/2 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

    In a pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion, diced carrot, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and cumin, cooking for an additional 1 minute until fragrant.

  • 4

    Pour in the low-sodium chicken broth and diced tomatoes. Bring the mixture to a gentle simmer.

  • 5

    Add the shredded chicken and allow the soup to heat through for about 5 minutes. Season with salt and pepper.

  • 6

    While the soup is simmering, slice the corn tortilla into thin strips. In a small pan, lightly toast the strips over medium heat until crispy.

  • 7

    Ladle the soup into bowls and top with the crispy tortilla strips before serving.

Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

YOUR SOLIN GENERATED RECIPE

Hearty Shredded Chicken and Vegetable Soup with Crispy Tortilla Strips

A comforting bowl of shredded chicken and colorful vegetables simmered in a savory broth, topped with crunchy, golden tortilla strips. This soup offers a delightful blend of textures and a warming blend of herbs and spices perfect for lunch or dinner.

NUTRITION

330kcal
Protein
31.7g
Fat
10g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shredded Chicken Breast

1 medium Carrot

2 stalks Celery

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Corn Tortilla

1/2 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

    In a pot, heat the olive oil over medium heat.

  • 2

    Add the chopped onion, diced carrot, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Stir in the minced garlic and cumin, cooking for an additional 1 minute until fragrant.

  • 4

    Pour in the low-sodium chicken broth and diced tomatoes. Bring the mixture to a gentle simmer.

  • 5

    Add the shredded chicken and allow the soup to heat through for about 5 minutes. Season with salt and pepper.

  • 6

    While the soup is simmering, slice the corn tortilla into thin strips. In a small pan, lightly toast the strips over medium heat until crispy.

  • 7

    Ladle the soup into bowls and top with the crispy tortilla strips before serving.