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chicken-tortilla-soup-recipe

Chicken Tortilla Soup Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Red bell pepper, chopped
  • 1 cup Corn kernels
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 4 cups Vegetable broth
  • 1 can Diced tomatoes
  • 1 can Black beans, drained and rinsed
  • 1 Lime, juiced
  • 1 cup Tortilla chips, crushed
  • to taste Salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent.
  3. Add minced garlic and cook for another minute.
  4. Stir in chopped red bell pepper and corn kernels, cook for 5 minutes.
  5. Add ground cumin and chili powder, cook for another minute.
  6. Pour in vegetable broth and diced tomatoes, bring to a boil.
  7. Reduce heat and simmer for 20 minutes.
  8. Add black beans and lime juice, cook for another 5 minutes.
  9. Season with salt and pepper to taste.
  10. Serve hot, topped with crushed tortilla chips.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 3mg

Keywords

Soup, Vegan
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