Hearty Chicken Tortilla Soup

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

1 tablespoon extra virgin olive oil

1 medium red onion (diced (~1 ½ cups)

2 medium bell peppers (red, yellow, or orange, diced (~2 cups)

1 medium carrot (diced (~½ cup)

1 stalk celery (diced (~½ cup)

2 cloves garlic (minced)

1 ½ tablespoons mild chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

6 cups reduced-sodium chicken broth

1 (29-ounce) can fire-roasted diced tomatoes

1 (15-ounce) can black beans (drained and rinsed)

1 cup plain or fire-roasted sweet corn (optional)

¾ teaspoon kosher salt (or more to taste)

Freshly ground black pepper

3 cups cooked (shredded white meat chicken*)

3 scallions (thinly sliced)

1 tablespoon fresh cilantro (finely chopped)

4 to 5 radishes thinly sliced

1 jalapeño (thinly sliced)

1 lime (cut into wedges for serving)

1 avocado (diced)

8 corn tortillas (halved and sliced into thin strips)

2 teaspoons extra virgin olive oil

½ teaspoon ground cumin

½ teaspoon mild chili powder

¼ to ½ teaspoon kosher salt

Instructions

For the Soup:

In a large pot or Dutch oven, heat 1 tablespoon extra virgin olive oil over medium-high heat (or liberally mist with olive oil spray). Add the diced onion, bell pepper, carrots, and celery. Sauté for about 7 minutes or until vegetables start to soften and onions become translucent.

Stir frequently to prevent burning and add additional oil spray if needed. Add the minced garlic and dried spices, stir and cook until fragrant, about 1 to 2 minutes. Add the broth, fire-roasted tomatoes, and beans.

Season with salt and freshly ground pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.

Remove cover. Add the shredded chicken, optional corn, and stir to combine. Place the cover back on, and simmer for another 10 minutes.

Serve soup with optional toppings and crispy tortilla strips.

For the Crispy Tortilla Strips:

Preheat oven to 400°F. In a large bowl combine the sliced tortilla strips, oil, spices, and salt. Toss until everything is well combined. Spread evenly on a lined baking sheet (or misted with oil).

Bake for 8 to 12 minutes, stirring halfway through, until they’re light golden brown and crispy. As tortillas cool, they will crisp up even more.

Nutrition

• Calories: 160 kcal
• Lipides Totaux: 3.5 g
• Lipides Insaturés: 3.5 g
• Cholestérol: 15 mg
• Sodium: 310 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 3 g
• Protéines: 11 g