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Spicy Mexican soup with shredded chicken and black beans.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot over medium heat and sauté diced onion and minced garlic until fragrant, about 2 minutes
Add diced tomatoes, chicken broth, and cumin to the pot and bring to a boil
Add chicken breasts to the boiling broth and reduce heat to simmer for 15 minutes until chicken is cooked through
Remove chicken breasts and shred them using two forks, then return shredded chicken to the pot
Season the soup with salt, pepper, and chili powder to taste
Cut tortillas into thin strips and fry in a separate pan with oil until crispy and golden brown
Ladle soup into bowls and top with crispy tortilla strips, sliced avocado, sour cream, and shredded cheese
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