Description
This comforting and robust Mexican-inspired soup features tender, succulent shredded chicken simmered in a savory tomato broth with aromatic vegetables, smoky chili, and earthy cumin. Finished with crisp corn tortilla strips and protein-rich black beans, this soup provides a perfect balance of textural contrast and deep, wholesome flavors, making it an ideal choice for a filling meal on chilly days.
Ingredients
1.5 lbs chicken breast (or shredded cooked chicken)
28 oz fire-roasted diced tomatoes
15 oz black beans, rinsed and drained
6 cups halal-certified chicken broth
1 medium onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
6 corn tortillas, cut into thin strips
2 tbsp olive oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté the chopped onions until translucent.
Add minced garlic and cook for 60 seconds until fragrant.
Stir in diced tomatoes, chili powder, and cumin to create the base.
Pour in the chicken broth and bring to a gentle boil.
Carefully add chicken breasts, reduce heat to a simmer, and cook for 20 minutes until the chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot along with the black beans.
Fry tortilla strips in a separate pan with a little oil until crisp.
Serve the hot soup topped with the crispy tortilla strips.
Notes
Ensure the chicken broth is certified halal. For a faster version, use pre-cooked rotisserie chicken. Store leftover soup in an airtight container for up to 3 days. Always add fresh crispy tortillas right before serving to maintain their crunch.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg