Chicken Tortilla Soup is everything I love in one – it’s Mexican food, it’s soup recipe, it’s tangy with lime and cilantro, and it can be eaten year-round. I loved this soup just the way I made it. The lime and the cilantro totally made this broth amazing! I bet it would be even better if I made the broth too.
This Chicken Tortilla Soup is absolutely delicious and tastes just perfect the way it is. It’s a very simple version of this soup which I think tastes best. I hope you give it a try soon because I promise you’ll love it and want to make it all the time! Enjoy!
Healthy And Easy Chicken Tortilla Soup
Ingredients
- 2 teaspoons cooking oil
- ½ medium white onion - diced
- 2 cloves garlic - minced
- 1 medium jalapeño - diced, optional
- 14 ounce tomato - diced
- 14 ounce black beans - drained
- 6 cups chicken stock (chicken broth or chicken bouillon) - low-sodium
- 2 pieces chicken breast - minced
- 3 teaspoons taco seasoning
- 2 medium lime juice - 1 juiced, 1 for wedges
- 1 bunch cilantro (coriander) - roughly chopped
- 1 medium avocado - diced
Instructions
- Heat some oil in a Dutch oven and saute a diced onion until translucent. Add in garlic and diced jalapeno if using. Saute for another minute.
- Add in tomatoes, with juice, black beans and chicken broth.
- Bring this to a boil and add the minced chicken breast. Immediately lower heat to a simmer.
- Simmer chicken for about 10-20 minutes or until chicken is cooked through.
- Once cooked, add and cover in taco seasoning.
- Add the juice of one lime and most of a bunch of chopped cilantro. Stir to combine—taste for any adjustments.
- Serve in bowls and top with crunchy tortilla strips, diced avocado, a wedge of lime and a few leaves of cilantro.