Chicken Tortilla Soup
30 minweeknight4 servingshigh-protein
Ingredients
- Chicken breast300 gOn hand
- Black beans1 can (400 g), drainedOn hand
- Corn150 gOn hand
- Tortillas2, cut into stripsOn hand
- Lime1, in wedgesOn hand
- Canned tomatoes1 can (400 g)optional
- Chicken stock1 literoptional
- Cumin1 tspoptional
- Chili flakes1 tspoptional
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Steps
- 1
Fry the tortilla strips in vegetable oil until crisp.
4 min
- 2
Simmer the tomatoes, stock, cumin, and chili flakes.
5 min
- 3
Add the chicken and cook until no longer pink inside, 165°F / 74°C.
12 min
- 4
Lift the chicken onto a plate.
1 min
- 5
Shred the chicken with two forks.
1 min
- 6
Return the chicken with the beans and corn.
1 min
- 7
Simmer for 5 minutes.
5 min
- 8
Serve with the tortilla strips and lime wedges.
1 min
Cook’s note. Fry the tortilla strips last so they stay crunchy against the hot soup.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.