Description
A cozy yet light Mediterranean-inspired chicken tortilla soup that’s naturally gluten-free, healthy, and ready in just 5 simple steps. Perfect for a quick weeknight dinner with vibrant flavors and customizable options.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (red or green)
- 14.5 oz (411g) canned fire-roasted diced tomatoes
- 4 cups (950ml) low-sodium chicken broth
- 1 can (15 oz / 425g) black beans, drained and rinsed (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Juice of 1 fresh lime
- 4 corn tortillas, cut into strips (use gluten-free corn tortillas)
- Optional toppings: diced avocado, chopped cilantro, shredded cheese, Greek yogurt or sour cream
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until veggies soften and aroma develops.
- Stir in 1 teaspoon cumin, smoked paprika, and chili powder. Cook for 30 seconds to toast the spices. Add fire-roasted diced tomatoes with juices and stir.
- Pour in chicken broth and bring to a gentle boil. Add chicken breasts whole, reduce heat to simmer, cover, and cook for 12-15 minutes until chicken reaches 165°F (74°C).
- Remove chicken breasts and shred with two forks. Return shredded chicken to the pot along with drained black beans. Simmer uncovered for 5 minutes to combine and heat through.
- Preheat oven to 375°F (190°C). Toss corn tortilla strips with a little olive oil and salt, then bake on a sheet for 7-8 minutes until crispy and golden. Squeeze fresh lime juice into soup, adjust salt and pepper, and serve topped with crispy tortilla strips and optional toppings.
Notes
[‘Toast spices for 30 seconds before adding liquids to enhance flavor.’, ‘Use fresh lime juice for best brightness.’, ‘Shred chicken while warm for juicy texture.’, ‘Optional: add a bay leaf or oregano during simmering for extra depth.’, ‘Spread tortilla strips in a single layer when crisping to ensure crunch.’, ‘Soup flavor improves if made ahead and rested overnight.’, ‘Use pre-cooked rotisserie chicken to save time.’, ‘Freeze soup without tortilla strips; add fresh strips when serving.’]
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 280
- Fat: 7
- Carbohydrates: 22
- Fiber: 6
- Protein: 32
Keywords: gluten-free, chicken tortilla soup, healthy soup, Mediterranean dinner, quick soup, weeknight meal, chicken soup, easy recipe