Chicken Tortilla Soup Recipe

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 red bell pepper, chopped
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper
• 1 lime, juiced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, for serving

Instruction

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper, and bake for 25-30 minutes, until cooked through. Allow the chicken to cool, and then shred it into bite-sized pieces.
3. In a large pot, heat olive oil over medium heat. Add onion, garlic, jalapeno, and red bell pepper, and saute for 5-7 minutes, until vegetables are softened.
4. Add diced tomatoes, black beans, chicken broth, chili powder, cumin, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Add shredded chicken and lime juice to the pot, and stir to combine.
6. Serve soup hot, topped with diced avocado, fresh cilantro, and tortilla strips. Enjoy!