American · Dinner
Chicken Tortilla Soup
Shredded chicken thigh simmered in a spiced tomato and chicken broth base with corn, black beans, and green chiles. Finished with lime juice and topped with crisp fried corn tortilla strips, avocado, cheese, and fresh cilantro.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
649Calories
45.7gProtein
31.9gFat
42.6gCarbs
8.3gSugar
9.6gFiber
1500mgSodium
211mgChol
10.2gSat Fat
820mgPotassium
285mgCalcium
2.8mgIron
0.9mcgVitamin B12
28mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Cut the tortilla into strips, dice the onion and avocado, mince the garlic, chop the green chiles, grate the cheese, and chop the cilantro.
2
Fry
Heat the vegetable oil in a small saucepan over medium-high heat and fry the tortilla strips 2 minutes until golden and crisp, then lift onto paper towel.
3
Saute
Cook the onion in the same oil over medium heat 4 minutes until soft, add garlic 30 seconds, then bloom the chili powder and cumin 1 minute until aromatic.
4
Simmer
Add the crushed tomatoes, chicken stock, corn, black beans, green chiles, and whole chicken thigh, then simmer over medium-low heat 20 minutes until the chicken pulls apart easily.
5
Plate
Shred the chicken and return it, stir in lime juice and season with salt and pepper, then ladle out and top with tortilla strips, avocado, cheese, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 22 corn tortilla
- 2 tbsp2 tbsp vegetable oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 3 cups720ml chicken stock
- 1/2 cup90g corn kernels
- 1/2 cup90g cooked black beans
- 2 oz60g canned green chiles
- 11 lime, juiced
- 11 avocado
- 2 oz56g Monterey Jack cheese
- 2 tbsp2 tbsp cilantro
- salt and black pepper to taste
