| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Black Beans,boiled without salt |
172g |
227kcal |
| Chicken broiler, raw, meat only boneless breast |
544g |
653kcal |
| Bouillon/Chicken broth |
996g |
2659kcal |
| Garlic |
6g |
9kcal |
| Chili powder |
2.7g |
8kcal |
| Cumin, ground |
2g |
8kcal |
| Corn, sweet, white, canned, whole kernel, drained solids |
164g |
110kcal |
| Tomatoes, red, ripe, canned, packed in tomato juice |
190g |
30kcal |
| Peppers, jalapeno, raw |
14g |
4kcal |
Recipe Instructions:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and chopped (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14 oz) black beans, drained and rinsed
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortilla chips, crushed (for garnish)
• Avocado slices (optional, for garnish)
• Sour cream or shredded cheese (optional, for garnish)
Instructions:
1. Cook Chicken:
• In a large pot, place the chicken breasts and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through about 15-20 minutes. Remove chicken, shred with forks, and set aside.
2. Sauté Aromatics:
• In the same pot, heat a little oil over medium heat. Add chopped onion, minced garlic, and jalapeño (if using). Sauté until onions are translucent and fragrant, about 5 minutes.
3. Simmer Soup:
• Add diced tomatoes, chicken broth, ground cumin, chili powder, salt, and pepper to the pot. Stir well and bring to a simmer. Cook for about 10 minutes to allow flavors to blend.
4. Add Corn and Beans:
• Stir in corn kernels and black beans. Simmer for another 5-10 minutes, until heated through.
5. Finish Soup:
• Add shredded chicken back into the soup. Stir in lime juice. Adjust seasoning to taste with salt and pepper.
6. Serve:
• Ladle Chicken Tortilla Soup into bowls. Garnish with chopped fresh cilantro, crushed tortilla chips, avocado slices, and a dollop of sour cream or shredded cheese if desired.
Note:
• For a spicier soup, you can leave the seeds in the jalapeño or add a dash of hot sauce.
• This soup is versatile and can be customized with additional toppings like diced tomatoes, sliced jalapeños, or a squeeze of fresh lime juice.
