Chicken Tortilla Soup

The soup itself is a simple simmer. The toppings are what make it a tortilla soup, so bake the strips while the pot cooks and add avocado only when you serve.

Ingredients

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• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 can (15 oz) diced tomatoes
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, rinsed
• 4 corn tortillas, cut into strips
• 1 avocado, diced
• Lime wedges and cilantro
• Salt, to taste

How to make it

1. Heat the oven to 400°F (200°C). Toss the tortilla strips with a teaspoon of oil and a pinch of salt. Bake for 8 to 10 minutes, until crisp. Set them aside.
2. Heat the remaining oil in a pot over medium heat. Cook the onion and pepper for 5 minutes. Add the garlic, chili powder, and cumin for 30 seconds.
3. Add the tomatoes and broth. Simmer for 15 minutes.
4. Stir in the chicken and beans. Heat until the chicken reaches 165°F (74°C). Season with salt.
5. Serve with tortilla strips, avocado, lime, and cilantro.

Substitutions

• Rotisserie chicken works if the skin is removed.
• Fire-roasted diced tomatoes add a little smoke if you have them.
• Leave out the chicken and use vegetable broth for a meatless pot. The beans still make it a meal.

Storage

Refrigerate the soup, without avocado and strips, for up to 4 days. Reheat to 165°F (74°C). Bake fresh strips when you serve leftovers.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.