Chicken tortilla soup with lime and kidney beans
Chicken tortilla soup with lime and kidney beans is a hearty dish featuring tender chicken, kidney beans, and a zesty lime kick. This soup is rich in flavor and packed with nutritious ingredients.
Cook time 50 min
Prep time 15 min
Ingredients:
1 tbsp olive oil4 chicken breasts
4 tsp olive oil
2.50 cups onion
6 garlic cloves
2 tortillas
2 tbsp canned tomato paste
1 tbsp paprika
1.50 tsp chili powder
1.50 tsp ground cumin
1.50 tsp garlic powder
1 dash black pepper
6 cups chicken broth
1.50 cups canned tomatoes
1 can sweet corn
3/4 cup kidney beans
1.50 fl oz lime juice
Chicken tortilla soup with lime and kidney beans is a hearty and flavorful dish that's perfect for any occasion. This vibrant soup combines tender chicken breasts, savory spices, and a hint of lime to create an unforgettable meal. Packed with healthy ingredients like kidney beans, corn, and tomatoes, this recipe is not only delicious but also nutritious.
Instructions:
1. In a large pot, heat 1 tbsp of olive oil over medium-high heat.
2. Add the chicken breasts, cooking until they are golden brown on both sides and cooked through, approximately 6-8 minutes per side.
3. Remove the chicken from the pot and let it cool. Once it is cool enough to handle, shred or chop the chicken into bite-sized pieces. Set aside.
1. In the same pot, add the remaining 4 tsp of olive oil.
2. Add the diced onions and cook until they are translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
1. Stir in the tomato paste, paprika, chili powder, ground cumin, garlic powder, and a dash of black pepper. Cook for another 2 minutes, stirring continuously to ensure the spices are well distributed.
1. Pour in the chicken broth, canned tomatoes (with their juice), sweet corn, and kidney beans.
2. Stir well to combine.
1. Bring the mixture to a boil.
2. Reduce the heat to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
1. After the soup has simmered, add the shredded chicken back into the pot.
2. Stir in the lime juice, adjusting the seasoning with additional salt and pepper if needed.
3. Continue to simmer the soup for an additional 5 minutes to ensure the chicken is heated through.
1. While the soup is simmering, preheat the oven to 375°F (190°C).
2. Arrange the tortilla strips on a baking sheet and lightly spray or brush them with a bit of olive oil.
3. Bake in the preheated oven for about 10 minutes, or until they are crispy and golden brown.
1. Ladle the soup into bowls.
2. Garnish with crispy tortilla strips on top.
3. Optional: Add additional toppings like chopped cilantro, avocado slices, shredded cheese, or a dollop of sour cream.
Your Chicken Tortilla Soup with Lime and Kidney Beans is ready to be enjoyed. Serve hot and savor the delicious flavors!
Your chicken tortilla soup with lime and kidney beans is now ready to be served! This colorful and satisfying soup is perfect for enjoying on its own or with a side of warm tortillas. The zesty lime juice and aromatic spices perfectly complement the tender chicken and beans, making every spoonful a delight. Enjoy this wholesome dish with your family and friends!
Chicken tortilla soup with lime and kidney beans FAQ:
After bringing the soup to a boil, reduce the heat and let it simmer for 20 minutes. Then, add the shredded chicken and lime juice, and simmer for an additional 5 minutes.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low heat until warmed through.
Yes, you can substitute kidney beans with black beans or pinto beans based on your preference, understanding that this may slightly alter the flavor profile.
Cook the chicken breasts for approximately 6-8 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
For a gluten-free option, use corn tortillas or baked corn chips instead of traditional flour tortillas.
Cooking Tips:
- For more flavor, you can marinate the chicken breasts in lime juice and spices for an hour before cooking.
- If you prefer a thicker soup, blend a portion of the soup before adding the corn and kidney beans.
- Add a dollop of sour cream, a sprinkle of shredded cheese, and fresh cilantro on top for extra richness and flavor.
- Use homemade or low-sodium chicken broth to control the salt content in the soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently before serving.
Nutrition Facts
6 ServingsCalories 250kcal
Protein 27g
Carbohydrates 30g
Fiber 7g
Sugar 9g
Fat 9g
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