Timid Chicken Tortilla Soup
Warm your soul with this comforting Timid Chicken Tortilla Soup, a lighter take on the classic Mexican-inspired favorite! Perfectly seasoned with a delicate blend of cumin and paprika, this wholesome recipe features tender shredded chicken, sweet golden corn, and hearty black beans swimming in a flavorful broth enhanced by fresh lime juice and optional cilantro. The soup is brought to life with vibrant toppings like creamy avocado, sharp cheddar cheese, and crunchy homemade tortilla strips for texture and contrast. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners and makes six generous servings. Whether you’re looking for a satisfying yet gentle soup to ease into spice or simply craving a cozy bowl of comfort, this dish delivers flavor without overwhelming heat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 whole chicken breasts, boneless and skinless
- 6 cups chicken broth, low sodium
- 1 can (14.5 ounces) diced tomatoes, unsalted
- 1 cup yellow corn kernels, fresh or frozen
- 1 cup black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 small corn tortillas, cut into strips
- 0.25 cup vegetable oil
- 1 large avocado, diced (for garnish)
- 0.5 cup cheddar cheese, shredded (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, reduce heat to a simmer, and cover the pot. Cook the chicken for about 15 minutes or until cooked through.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
Add the can of diced tomatoes (with their liquid), corn kernels, black beans, cumin, paprika, salt, and black pepper to the pot. Stir well to combine.
Return the shredded chicken to the pot and simmer for another 10 minutes to let the flavors meld together.
Stir in the lime juice and, if using, fresh cilantro just before serving.
Meanwhile, heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips in batches until golden and crispy. Remove and drain on a paper towel-lined plate.
To serve, ladle soup into bowls and garnish with diced avocado, shredded cheddar cheese, and crispy tortilla strips.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
