Mexican Chicken Tortilla Soup with Lime and Cilantro - Gluten Free
The Mexican Chicken Tortilla Soup with Lime and Cilantro is a vibrant, hearty dish that combines the intense flavors of Mexican cuisine into one warming bowl. Fresh ingredients like bell peppers, black beans, and corn, mixed with a rich chicken broth and spiced with cumin and chili powder, create a symphony of taste that is both satisfying and comforting.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup corn kernels, frozen or fresh
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 avocado, avocado, diced
- 1 cup shredded cheese (cheddar or Monterrey Jack)
- 2 cups tortilla strips
- Salt and and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and diced bell peppers, sauté until the vegetables are soft, about 5 minutes.
- Stir in ground cumin and chili powder, cooking for an additional minute until the spices are fragrant.
- Pour in the chicken broth, bring to a boil.
- Reduce to a simmer, and add shredded chicken, diced tomatoes with green chilies, corn kernels, and black beans.
- Simmer for 20 minutes to let the flavors meld together.
- Stir in fresh lime juice and chopped cilantro.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with tortilla strips, diced avocado, and shredded cheese before serving.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 35gProtéines: 25gFat: 12gSucre: 5g
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