Chicken Tortilla Soup is the perfect way to warm up with a flavor-packed, satisfying meal. This version is rich with fire-roasted tomatoes, peppers, and savory shredded chicken, all simmered in a spiced chicken broth. Top it with crunchy tortilla chips, fresh avocado, and a squeeze of lime for a vibrant, comforting dish that comes together easily.
Chicken Tortilla Soup
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 1 poblano pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 2 tsp cumin
- 1 tsp chili powder
- 1 can fire roasted diced tomatoes
- 1 ½ lbs boneless skinless chicken breast
- 1 can black beans, drained and rinsed
- 3 cups chicken broth, warmed
Garnish
- 1 lime, quartered
- 2 cups tortilla chips, crushed
- 1 avocado, diced
- ¼ cup cilantro leaves
Directions
1) Heat 1 tbsp vegetable oil in a medium skillet over medium heat until shimmering. Add the onion, poblano, red bell pepper, and ½ tsp kosher salt. Saute until softened, about 5 minutes.
2) Add the garlic and jalapeño to the skillet, stirring to incorporate. Cook one minute. Add the cumin and chili powder and cook until fragrant, about 30 seconds.
3) Remove skillet from heat and add 1 can diced tomatoes, stirring and scraping the bottom of the pan.
4) Season chicken breasts all over with kosher salt and ground black pepper. Place in a Suvie pan. Add 1 can black beans, onion mixture, and 3 cups warm chicken broth. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 40 minutes
Top Zone: None
5) Remove pan from Suvie. Transfer chicken breasts to a large bowl. Return pan with broth mixture to Suvie to keep warm. Once the chicken is cool enough to handle, finely shred.
6) Remove pan from Suvie and stir in shredded chicken. Season to taste with salt and pepper. Divide tortilla soup between bowls. Garnish each serving with avocado, tortilla chips, cilantro leaves, and a squeeze of fresh lime juice.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 17g, Total Carbohydrates 47g, Total Sodium 960mg, Total Protein 48g.
