Low Iodine Chicken Tortilla Soup with Avocado

Total time55 min

Prep time15 min

Cook time40 min

Low Iodine Chicken Tortilla Soup with Avocado

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Ingredients

4 servings

For the tortilla strips

4 (6-inch) corn tortillas, cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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2 tbsp olive oil, divided
¼ tsp salt

For the soup

1 medium yellow onion, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 ½ tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups chicken broth
1 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
juice of 1 lime
salt and pepper to taste

For serving

2 ripe avocados, sliced or diced
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until crisp and lightly golden at the edges. Set aside.
2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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