Chicken Tortilla Soup

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, flattened and cut into strips)
• 2 tbsp Vegetable Oil (for sautéing)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Ground Cumin (ground)
• 1 tsp Dried Oregano (ground)
• 1 tsp Chili Powder (mild)
• 1 tsp Paprika (sweet paprika)
• 2 count Bay Leaves (dried)
• 4 clove Garlic (minced)
• 1 can Fire‑Roasted Diced Tomatoes (14 oz, drained)
• 4 cup Chicken Stock (low‑sodium)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 cup Corn Kernels (frozen or canned)
• 2 tbsp Masa Harina (for thickening and tortilla flavor)
• 0.25 cup Fresh Cilantro (chopped)
• 1 count Avocado (diced, for topping)
• 0.5 cup Shredded Mexican Blend Cheese (for topping)
• 4 count Corn Tortillas (cut into strips and fried until crisp)

Instructions

1. Flatten and Cut Chicken

   Place the chicken breast on a cutting board, cover with plastic wrap and gently pound until an even thickness, then slice into strips and roughly chop.

   Time: PT5M

2. Dice Peppers and Onion

   Dice the bell pepper and onion into medium‑size cubes.

   Time: PT5M

3. Sauté Chicken

   Heat the large pot over medium‑high heat, add vegetable oil, then add the chicken strips. Cook, stirring occasionally, until the chicken is just cooked through.

   Time: PT5M

   Temperature: medium‑high

4. Season Chicken

   Season the chicken with salt and pepper and give a quick stir.

   Time: PT1M

5. Add Vegetables

   Add the diced pepper and onion to the pot and sauté for about 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: medium

6. Add Spices and Garlic

   Stir in cumin, oregano, chili powder, paprika, bay leaves, a pinch of salt, black pepper, and the minced garlic. Cook for 2 minutes to bloom the spices.

   Time: PT2M

   Temperature: medium

7. Add Tomatoes and Stock

   Pour in the fire‑roasted tomatoes and chicken stock. Increase heat to bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: simmer

8. Add Beans and Corn

   Stir in the drained black beans and corn kernels. Simmer for another 5 minutes.

   Time: PT5M

   Temperature: simmer

9. Thicken with Masa

   Sprinkle the masa harina over the soup, stir well to dissolve, and let the soup simmer for 15 minutes to thicken and develop tortilla flavor.

   Time: PT15M

   Temperature: simmer

10. Finish with Cilantro

    Stir in the chopped cilantro and let the soup cook for an additional 3 minutes.

    Time: PT3M

    Temperature: simmer

11. Prepare Toppings

    While the soup finishes, dice the avocado, shred the cheese, and fry the tortilla strips in a separate skillet until crisp.

    Time: PT5M

    Temperature: medium‑high

12. Plate and Serve

    Ladle the soup into bowls, top each with avocado, shredded cheese and crispy tortilla strips. Serve hot.

    Time: PT2M

    Temperature: hot

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

8 g