Chicken Tortilla Soup

• 40 min total
• 20 min hands-on
• Serves 4
• 440 kcal
• 40 g protein

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Ingredients

• 8 corn tortillas, 6-inch, cut into thin strips
• 2 tbsp vegetable oil
• 1 yellow onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 can diced tomatoes (14.5 oz)
• 6 cups chicken broth
• 1¼ lb chicken breast
• 1 cup frozen corn
• 2 limes
• salt

Method

1. Heat the oven to 400°F (200°C). Toss the tortilla strips with 1 tbsp of the oil and ¼ tsp salt on a rimmed baking sheet and spread them out. Bake 8–12 minutes, stirring halfway, until golden and crisp. Watch them closely at the end; they crisp up more as they cool.
2. Meanwhile, heat the remaining oil in a large pot over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, about 6 minutes. Stir in the garlic, chili powder and cumin for 30 seconds, until fragrant.
3. Add the tomatoes with their juice, the broth and 1 tsp salt (less if your broth is salty) and bring to a boil. Add the whole chicken breasts, lower the heat so the soup barely simmers, and cook, partly covered, for 15–20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
4. Lift the chicken onto a board and shred it with two forks. Return it to the pot with the corn and simmer 3 minutes.
5. Take the pot off the heat and stir in the juice of 1 lime. Taste and add salt if needed. Ladle into bowls, pile the tortilla strips on top, and serve with the other lime cut into wedges.

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