Chicken Tortilla Soup With Avocado And Crisp Tortilla Strips

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · high-protein

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Ingredients

• 7 oz rotisserie chicken meat, shredded
• 2 cups chicken broth
• 1 14.5 oz can diced tomatoes with green chiles
• 1 15 oz can black beans, rinsed
• 3/4 cup frozen corn
• 1 large, diced yellow onion
• 3, cut in strips corn tortillas
• 1 1/2 tbsp canola oil
• 1 large, diced avocado
• 1/2 cup pepper Jack, shredded
• 1, in wedges lime
• 1 tbsp total cumin, chili powder and salt

Method (tap to check — screen stays awake)

1. Fry the tortilla strips in the oil over medium-high heat for 3 minutes, turning, until stiff and golden, then drain and salt them.
2. Cook the onion in the same pot for 4 minutes until softened, then stir in the cumin and chili powder for 30 seconds until fragrant.
3. Add the broth, tomatoes and beans and simmer 10 minutes until the soup tastes rounded rather than sharp.
4. Stir in the chicken and corn and heat 3 minutes until steaming.
5. Ladle into bowls and top with avocado, cheese and a nest of the fried strips.
6. Serve with lime wedges so each bowl gets squeezed right before eating.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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