YOUR SOLIN GENERATED RECIPE
Smoky Chicken Tortilla Soup
Shredded chicken breast simmered in a smoky tomato broth with black beans and topped with crunchy oven-baked tortilla strips and creamy avocado.
INGREDIENTS
5 oz chicken breast
0.25 tbsp olive oil
0.25 cup yellow onion
0.25 cup red bell pepper
1.5 cups low-sodium chicken broth
0.5 cup diced tomatoes
0.25 cup black beans
1 medium corn tortilla
0.13 whole avocado
0.5 tsp chili powder
0.25 tsp cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat oven to 375°F. Slice the corn tortilla into thin strips, place on a baking sheet, and bake for 8-10 minutes until crisp and golden.
Heat olive oil in a large pot over medium heat. Sauté the diced yellow onion and red bell pepper for 5 minutes until softened.
Stir in the chili powder, cumin, smoked paprika, sea salt, and black pepper, stirring for 1 minute to release the aromatics.
Pour in the chicken broth and diced tomatoes. Add the black beans and bring the mixture to a gentle simmer.
Add the whole chicken breast to the liquid and poach for 12-15 minutes until fully cooked, then remove and shred with two forks.
Return the shredded chicken to the pot and stir in the fresh cilantro.
Ladle the soup into a bowl and garnish with the crunchy tortilla strips and sliced avocado.