Mexican Tortilla Soup with Chicken and Lime

Name: Mexican Tortilla Soup with Chicken and Lime
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 cup onion (chopped); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 6 cups chicken broth; 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces); 1 can diced tomatoes (with juice); 1 cup corn kernels (fresh or frozen); 1 cup black beans (canned, drained and rinsed); 2 tablespoons lime juice (freshly squeezed); 1/4 cup cilantro (chopped); 4 corn tortillas (cut into strips and fried); 1 cup avocado (diced); 1/2 cup Monterey Jack cheese (shredded); 1 medium lime (cut into wedges)

StandardMexicanLunch|DinnerComfort FoodFamily-FriendlyFlavorful

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

A vibrant and zesty soup bursting with flavors of lime and spices, complemented by tender chicken and crispy tortilla strips.

Macronutrients per serving

grams

Protein

25.0g 33%

Fat

12.0g 16%

Carbs

38.0g 51%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

🔺 Calcium

15% DV

Essential for bone health

🔺 Iron

10% DV

Important for blood production

🌾 Fiber

32% DV

Aids digestive health

☀️ Vitamin A

20% DV

Supports healthy vision

Ingredients

Main Ingredients

2 tablespoons olive oil
1 cup onion chopped
3 cloves garlic minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
6 cups chicken broth
1 pound boneless, skinless chicken breasts cut into bite-sized pieces
1 can diced tomatoes with juice
1 cup corn kernels fresh or frozen
1 cup black beans canned, drained and rinsed
2 tablespoons lime juice freshly squeezed
1/4 cup cilantro chopped

Toppings

4 corn tortillas cut into strips and fried
1 cup avocado diced
1/2 cup Monterey Jack cheese shredded
1 medium lime cut into wedges

Instructions

1 Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2 Stir in the ground cumin and chili powder, cooking for an additional minute until fragrant.
3 Pour in the chicken broth and bring to a simmer. Add the chicken pieces and cook until they are no longer pink, about 10 minutes.
4 Add the diced tomatoes (with juice), corn, and black beans to the pot. Simmer for another 10 minutes to meld the flavors.
5 Stir in the freshly squeezed lime juice and chopped cilantro. Season the soup with salt and pepper to taste.
6 While the soup is simmering, fry the tortilla strips in a small amount of oil until crispy. Drain on paper towels.
7 Ladle the soup into bowls and top with fried tortilla strips, diced avocado, shredded Monterey Jack cheese, and lime wedges. Serve immediately.