Anti Inflammatory Mexican Chicken Tortilla Soup

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Mexican Chicken Tortilla Soup

This bold, deeply spiced soup is the kind of bowl that warms you from the inside out — smoky, a little spicy, and loaded with tender shredded chicken, black beans, and fire-roasted tomatoes. What makes it genuinely work for reducing inflammation is the lineup of ingredients doing double duty: turmeric, cumin, smoked paprika, and garlic are all known for their anti-inflammatory properties, and they're built right into the base rather than sprinkled on as an afterthought. Extra virgin olive oil carries the aromatics and adds its own beneficial fats, while the avocado topping brings even more of the good stuff to the finished bowl. Instead of deep-fried chips from a bag, the tortilla strips get baked in the oven with just a drizzle of olive oil until they're perfectly crisp — no mystery oils, no unnecessary additives. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make the whole pot taste alive. This recipe serves 4, so it's great for a weeknight dinner with leftovers that taste even better the next day.

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Ingredients

4 servings

For the soup

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 ½ lb boneless, skinless chicken breasts
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the tortilla strips

4 small corn tortillas, cut into ¼-inch strips
1 tbsp extra virgin olive oil
¼ tsp salt

For serving

1 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
2 limes, cut into wedges
1 jalapeño, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until crisp and lightly golden at the edges. Set aside.
2
Heat 2 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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