High Protein Chicken Tortilla Soup
A comforting and hearty soup made with tender chicken, vibrant vegetables, and spices that brings warmth to any table.
Ingredients
For the Soup
- 2 tablespoons olive oil For sautéing
- 1 cup celery, chopped finely
- 1 cup onion, chopped finely
- 1 tablespoon garlic, minced
- 1 tablespoon jalapeño, deseeded & minced Omit for less spicy
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1.5 lbs boneless skinless chicken breasts
- 1 15 oz can diced tomatoes, no salt added
- 48 oz low/no salt chicken broth
- 1 15 oz can black beans, rinsed & drained, no salt added
- 1.5 cups corn, frozen or fresh
Instructions
Preparation
- Start by heating olive oil in a soup pot over medium heat.
- Add the finely chopped celery and onion. Sauté these vegetables for about five minutes until they begin to soften.
- Stir in the minced garlic and jalapeño, cooking for another minute.
- Sprinkle in the chili powder, cumin, black pepper, and salt, mixing well.
- Add the chicken breasts, diced tomatoes, and chicken broth. Bring this mixture to a vigorous boil.
- Once it boils, reduce the heat to a gentle simmer and cook for 30 to 40 minutes.
- Remove the chicken, shred it, and return it to the soup along with the black beans and corn.
- Heat through and serve hot.
Notes
Chop vegetables uniformly for even cooking. Adjust spice levels to your preference. If thicker soup is desired, reduce the broth slightly. Experiment with garnishes like cilantro or avocado.