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Best Easy Chicken Tortilla Soup Recipe

Name: Best Easy Chicken Tortilla Soup Recipe
Total time: 45 min
Yield: 350 g
Ingredients: boneless skinless chicken breast 1.5 lbs; yellow onion 1 pieces; canned black beans (drained, rinsed) 1 cup; frozen corn kernels 1 cup; diced tomatoes (with juices) 2 cups; low-sodium chicken broth 5 cups; red bell pepper 1 pieces; corn tortillas 4 pieces; minced garlic 2 cloves; ground cumin 2 tsp; chili powder 1 tbsp; smoked paprika 1 tsp; salt 1 tsp; black pepper 0.5 tsp; olive oil 2 tbsp

Spicy chicken tortilla soup loaded with tender chicken, beans, corn, and crispy tortilla strips is a hearty, healthy bowl. This high protein, fresh soup is perfect for family dinners and freezer meal prep.

Cook 45 min Difficulty NORMAL 315 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken breast 1.5 lbs
yellow onion 1 pieces
canned black beans (drained, rinsed) 1 cup
frozen corn kernels 1 cup
diced tomatoes (with juices) 2 cups
low-sodium chicken broth 5 cups
red bell pepper 1 pieces
corn tortillas 4 pieces

Seasonings/Sauce

minced garlic 2 cloves
ground cumin 2 tsp
chili powder 1 tbsp
smoked paprika 1 tsp
salt 1 tsp
black pepper 0.5 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 31 g 39%

Protein 26 g 33%

Fat 9 g 28%

Serving size 350g

Cooking steps

1

Preheat oven to 400°F. Cut corn tortillas into thin strips, arrange on a baking sheet, lightly brush with 1 tbsp olive oil, and bake for 8-10 minutes until crisp and golden. Set aside.
2

In a large pot over medium heat, add the remaining olive oil. Sauté diced onion and red bell pepper for 3-4 minutes until softened, stirring occasionally.
3

Add minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 1 minute until fragrant, watching closely to avoid burning the spices.
4

Add chicken breast, diced tomatoes (with juices), chicken broth, black beans, and corn. Stir to combine. Increase heat to bring the mixture to a simmer.
5

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. Carefully remove chicken, shred with two forks, and return to the pot. Simmer for an additional 5 minutes to meld flavors.
6

Ladle soup into bowls and top each serving with a generous handful of baked tortilla strips. Serve hot, garnish as desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient of this Chicken Tortilla Soup is boneless, skinless chicken breast, which provides the hearty protein foundation and helps give the soup its signature tender texture. Alongside the chicken, black beans and crispy tortilla strips contribute important flavor and authenticity to the dish.

Q. How do I prevent the chicken from drying out during cooking?

For tender, moist chicken, simmer the chicken breast gently in broth, covered, until just cooked through (about 15–20 minutes). Avoid boiling, which can toughen the meat. Shred the chicken as soon as it’s done and return it to the soup to retain juiciness.

Q. What cooking technique makes the tortilla strips so crispy?

The tortilla strips are sliced and baked at 400°F with a light brushing of olive oil. This direct, high heat ensures even crispness without frying. Spread them in a single layer and watch closely to prevent burning for the perfect crunchy topping.

Q. How many calories and how much protein does each serving contain?

Each serving of this soup provides approximately 315 kcal and 26 grams of protein. Protein comprises about 33% of calories, making this a high-protein, nutritious option.

Q. What makes this soup appealing for healthy meal prep?

With lean protein from chicken breast, fiber-rich black beans, and moderate fat, this soup delivers lasting energy and can be easily batched or frozen for meal prep. Each serving is satisfying while remaining balanced in carbs (31 g) and fat (9 g)—suitable for family dinners or healthy make-ahead options.

Best Easy Chicken Tortilla Soup Recipe

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