Chicken Tortilla Soup

Ingredients for Chicken Tortilla Soup

• 1 tablespoon olive oil

• 1 onion, diced

• 1 teaspoon salt

• 1 green pepper or red pepper, diced

• 1 garlic clove, minced

• 1 teaspoon cumin powder

• 1 900g box chicken broth

• 1 bay leaf

• 350ml frozen corn kernels

• 1 425g can tomato, diced

• 450g chicken breast, boneless and skinless

• juice of 1 lime

• Crushed tortilla crisps

In a large pot, heat 1 tablespoon of olive oil and sauté the onions and salt for 3 minutes.

Add the peppers, garlic clove and cumin and sauté for an additional 2 minutes.

Add the broth and remaining ingredients (except for the lime juice & tortilla crisps). Bring to a boil and then reduce to a simmer.

After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

Remove bay leaf, pour soup into bowls, and top with crushed tortilla crisps for everyone to stir in on their own. Serve with desired toppings on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.