Grilled Chicken Tortilla Soup
Grilled Chicken Tortilla Soup is a comforting, flavorful dish perfect for chilly evenings. Featuring tender grilled chicken in a rich, savory broth with vibrant vegetables and topped with crispy tortilla strips, this soup is not just a meal; it’s an experience. With every spoonful, you’ll enjoy a delightful blend of textures and tastes that will warm your heart and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Grilling/Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 6 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 bell peppers (any color), diced
- 1 can (15 oz) diced tomatoes, with juice
- 1 tsp ground cumin
- 2 tbsp olive oil
- Crispy tortilla strips (for garnish)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
Instructions
- Grill the chicken over medium-high heat for 6-7 minutes each side until fully cooked. Set aside to rest.
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add chicken broth and diced tomatoes; bring to a gentle boil.
- Shred the grilled chicken and add it to the pot along with bell peppers and cumin. Simmer for about 10 minutes.
- Taste and adjust seasonings as needed before serving.
- Serve hot, garnished with tortilla strips and shredded cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Customize by adding black beans or corn for extra flavor and nutrition. For spiciness, include jalapeños or smoked paprika. Store leftovers in an airtight container for up to three days.