Description
A comforting and flavorful dairy-free chicken tortilla soup inspired by traditional Mexican kitchens, perfect for any gathering or cozy night.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 cups chicken broth (gluten-free)
- 1 can diced tomatoes
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, diced (for topping)
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, heat some olive oil over medium heat. Add the onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, salt, and pepper, cooking for an additional minute until fragrant.
- Pour in the shredded chicken, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and allow to simmer for about 20 minutes to meld the flavors.
- Meanwhile, in a separate skillet, fry the corn tortilla strips in hot oil until they are golden and crispy, about 2-3 minutes; drain on paper towels.
- To serve, ladle the soup into bowls and top with crispy tortilla strips, diced avocado, chopped cilantro, and lime wedges for a zesty finish.
Notes
Ensure all ingredients are fresh for the best flavor. Customize toppings to each person’s preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg