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Fire Roasted Chicken Tortilla Soup
50 minServes 6Nutri-Score B€€
B
50 min
50 minFire Roasted Chicken Tortilla Soup
what you need
Ingredients
jalapeño (sliced)Produce1 piece
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
oilPantry30 ml
chicken breastMeat600 g
corn (drained)Produce200 g
black beans (drained and rinsed)Pantry400 g- fire roasted crushed tomatoesPantry400 g
cumin (ground)Spices5 g
chili powderSpices5 g
saltSpices5 g
black pepper (ground)Spices2 g- chicken brothPantry1 litre
- cilantro (chopped)Produce20 g
avocado (sliced)Produce1 piece- tortilla chipsPantry100 g
lime (juiced)Produce1 piece
per serving
Nutrition
240kcal
- Carbs
- 20 g
- Proteins
- 25 g
- Fat
- 7 g
what you’ll use
Tools
Stockpot
Frying pan
step by step
Method
- Step 1
Prep the vegetables
- Slice the jalapeño.
- Dice the onion.
- Mince the garlic.
- Step 2
Sauté the aromatics
- Preheat a pot over medium-high heat and add the oil.
- Add the onion, jalapeño and garlic.
- Sauté until the vegetables are cooked and softened.
- Step 3
Add the chicken, beans and tomatoes
- Add the chicken breast, corn and black beans.
- Stir in the fire roasted crushed tomatoes.
- Step 4
Season and add the broth
- Season with cumin, chili powder, salt and pepper.
- Pour in the chicken broth.
- Add the cilantro.
- Step 5
Simmer the soup
- Bring the soup to a boil.
- Reduce the heat and let it simmer.
- Step 6
Shred the chicken
- Remove the chicken from the soup.
- Shred it using two forks.
- Return the shredded chicken to the pot.
- Step 7
Warm through
- Let the soup warm so the chicken heats through.
- Step 8
Garnish and serve
- Ladle the soup into bowls.
- Garnish with cilantro, sliced avocado and tortilla chips.
- Squeeze over lime juice.