Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup canned black beans; 1 medium corn tortilla; 0.25 whole avocado; 1 cup raw bell pepper; 0.25 cup raw onion; 1 tsp olive oil; 1 cup chicken bone broth; 1 cup water; 0.5 tsp cumin; 0.5 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp lime juice; 1 tbsp raw cilantro

Nutrition

Per serving

509 calories

Protein: 52g; 40% of calories
Carbs: 39g; 30% of calories
Fat: 17g; 30% of calories

Instructions

Prep 10 min · Cook 15 min

Prep: Dice the raw chicken breast, raw onion, and raw bell pepper into bite-sized pieces, then slice the corn tortilla into thin strips.
Sauté: Heat the olive oil in a medium pot over medium-high heat and add the chicken, onion, and bell pepper, cooking until the chicken is golden and the vegetables soften.
Season: Add the minced garlic, cumin, chili powder, sea salt, and black pepper to the pot, stirring for one minute to release the aromatic oils and toast the spices.
Simmer: Pour in the chicken bone broth, water, and canned black beans, bringing the mixture to a boil before reducing the heat to simmer for 10 minutes.
Toast: While the soup simmers, place the tortilla strips in a dry skillet over medium heat, tossing frequently until they are crispy and fragrant.
Assemble: Stir the lime juice into the soup, then ladle into a bowl and top with the avocado, raw cilantro, and toasted tortilla strips.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes