Fish Free Mexican Chicken Tortilla Soup
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp extra virgin olive oil
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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