Fiesta Chicken Tortilla Soup
This Fiesta Chicken Tortilla Soup is delicious, healthy, and pretty darn easy to make!
Servings: 8 servings
Calories: 431kcal
Ingredients
- 5 6-inch corn tortillas, halved and cut crosswise into ½” strips
- 1½ Tbsp olive oil
- ¾ cup diced onions
- 1 red bell pepper diced
- 1 jalapeno diced and seeds removed
- 1 tsp minced garlic
- 6 cups low sodium chicken stock
- 1 cup water
- 8 oz. picante sauce
- 4.5 oz. canned green chiles
- ½ tsp chili powder
- 15.5 oz. canned black beans, drained
- 1 Tbsp canned chipotle in adobo sauce minced
- 1 2.5-3 pound rotisserie chicken, skin and bones removed and meat shredded into bite-sized pieces
- ¼ cup chopped cilantro
- 1½ Tbsp lime juice
- salt and pepper to taste
- 1 avocado sliced (optional)
- 1 cup shredded Monterey Jack cheese optional
- ½ cup sour cream optional
Instructions
- Place sliced tortilla strips on a parchment-lined sheet pan and bake at 450°F until crisp (~6-8 minutes); set aside.
- In a large stock pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion, bell pepper, and jalapeno; sauté for 3-4 minutes. Add the minced garlic and continue sautéing, stirring occasionally, until the garlic turns light brown (~1-2 more minutes).
- Add the chicken stock, water, picante sauce, chopped green chiles, chili powder, black beans, minced chipotle, and chicken. Increase heat to medium-high and simmer for 20-25 minutes.
- Remove soup from heat and stir in chopped cilantro and lime juice. Top with baked tortilla strips immediately before serving. Garnish with additional cilantro, sliced avocado, Monterey Jack cheese, and/or sour cream (optional).
Nutrition
Calories: 431kcal | Carbohydrates: 31g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 541mg | Potassium: 896mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 32mg | Calcium: 191mg | Iron: 3mg
