Quick Chicken Tortilla Soup with Seasonal Vegetables
A light yet satisfying Mexican-inspired soup packed with tender chicken, seasonal vegetables, and finished with crispy tortilla strips.
Ingredients
- Chicken Breast150 g
- Chicken Broth400 ml
- Onion50 g
- Garlic8 g
- Bell Pepper50 g
- Tomatoes100 g
- Bell Pepper50 g
- Olive Oil8 ml
- Salt2 g
- Pepper1 g
- Zucchini50 g
- Corn40 g
- Chili Powder4 g
- Cumin3 g
- Lime10 ml
- Tortillas30 g
- Cilantro5 g
Instructions
- 1Step 1
Dice the chicken breast (150 g). Finely chop the onion (50 g) and garlic (8 g). Dice the bell pepper (50 g), zucchini (50 g), and tomatoes (100 g). Cut the tortillas (30 g) into thin strips. (15 minutes)
- 2Step 2
Heat olive oil (8 ml) in a pot or large saucepan over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. (7 minutes)
- 3Step 3
Add the chopped garlic, chili powder (4 g), and cumin (3 g) and cook for 1 minute until fragrant. (1 minute)
- 4Step 4
Add the diced chicken breast to the pot and cook until lightly browned on all sides, about 4-5 minutes. (5 minutes)
- 5Step 5
Stir in the diced tomatoes, zucchini, corn (40 g), chicken broth (400 ml), salt (2 g), and pepper (1 g). Bring the soup to a simmer, then reduce heat and let it simmer gently for 7-8 minutes, or until the chicken is cooked through and vegetables are tender. (8 minutes)
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