A heartwarming Tex-Mex classic, this soup is loaded with shredded chicken, black beans, and corn in a savory, spiced tomato broth. Top it with crispy tortilla strips, creamy avocado, and a squeeze of lime for the perfect comforting meal.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
815cal
52gprotein
71gcarbs
39g
Ingredients
1 lb boneless skinless chicken breasts
2 tbsp vegetable oil (for sautéing)
1 pcs yellow onion (medium, chopped)
3 cloves garlic (minced)
1 pcs jalapeño (seeded and minced)
1 pcs chipotle pepper in adobo (optional, minced, for smoky heat)
4 cup low-sodium chicken broth
14.5 oz fire-roasted diced tomatoes (canned, undrained)
A quintessential California classic, this recipe features creamy mashed avocado on perfectly toasted sourdough, seasoned with a hint of zesty lemon, sea salt, and a pinch of red pepper flakes. A simple, nutrient-dense, and incredibly satisfying breakfast or snack ready in under 10 minutes.
Golden, crunchy strips of corn tortilla, perfectly seasoned and fried to perfection. They add an irresistible crunch to any soup, chili, or salad. Ready in under 15 minutes!
The ultimate comfort food, this classic grilled cheese sandwich features thick slices of bread toasted to a perfect golden-brown, encasing a heart of gloriously melted, gooey cheddar cheese. Simple, satisfying, and ready in minutes.
About Chicken Tortilla Soup, Avocado Toast, Tortilla Strips and Grilled Cheese
Warm, soul-satisfying chicken tortilla soup with creamy avocado - a gut-friendly hug in a bowl!
This tex_mex dish is perfect for dinner. With 1865.45 calories and 87.77g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup corn kernels (frozen or canned)
1 tbsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
2 tbsp lime juice (from 1 fresh lime)
6 pcs corn tortillas (for strips)
0.5 cup canola oil (for frying tortilla strips)
1 pcs avocado (large, sliced or diced for garnish)
1 cup monterey jack cheese (shredded, for garnish)
0.5 cup sour cream (for garnish)
0.25 cup cilantro (freshly chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Sauté Aromatics and Bloom Spices
Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the chopped onion and jalapeño. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-6 minutes.
Stir in the minced garlic and optional chipotle pepper. Cook for 1 minute more until fragrant.
Add the chili powder, cumin, and oregano. Stir constantly for 30-60 seconds to toast the spices and deepen their flavor.
2
Simmer the Soup and Cook Chicken
Pour in the chicken broth and the can of fire-roasted tomatoes with their juices. Scrape the bottom of the pot to release any browned bits.
Add the whole chicken breasts, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F or 74°C).
3
Make Crispy Tortilla Strips
While the soup simmers, cut the corn tortillas into thin strips, about 1/4-inch wide.
Heat 1/2 cup of canola oil in a skillet over medium-high heat. The oil is ready when a strip sizzles immediately upon contact.
Working in batches to avoid overcrowding, fry the tortilla strips until golden brown and crispy, about 1-2 minutes per batch, flipping halfway through.
Use a slotted spoon to transfer the crispy strips to a paper towel-lined plate and immediately sprinkle with a little salt.
4
Shred Chicken and Finish the Soup
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Let them cool slightly.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the pot. Add the rinsed black beans and corn.
Stir and let the soup simmer for another 5 minutes for the flavors to meld and everything to heat through.
Turn off the heat. Stir in the fresh lime juice and half of the chopped cilantro. Taste and adjust salt and pepper if needed.
5
Serve and Garnish
Ladle the hot soup into bowls.
Serve immediately, allowing everyone to customize their bowl with crispy tortilla strips, sliced avocado, shredded cheese, a dollop of sour cream, and the remaining fresh cilantro.
Offer extra lime wedges on the side for a final squeeze of brightness.
277cal
8gprotein
35gcarbs
13gfat
Ingredients
1 pc Avocado (ripe but firm)
2 slices Sourdough Bread (about 1/2-inch thick)
0.5 tbsp Lemon Juice (freshly squeezed)
0.25 tsp Sea Salt (or to taste)
0.125 tsp Black Pepper (freshly ground)
0.125 tsp Red Chili Flakes (optional)
0.5 tsp Extra Virgin Olive Oil (for drizzling)
Instructions
1
Toast the bread slices until golden brown and crisp. This can be done in a toaster, under a broiler, or in a hot skillet for about 2-3 minutes.
2
While the bread is toasting, prepare the avocado. Slice the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl.
3
Add the fresh lemon juice, sea salt, and black pepper to the avocado. Using a fork, gently mash the avocado to your desired consistency. For a better texture, leave some small chunks.
4
Once the toast is ready, place it on a plate. Immediately spread the mashed avocado mixture evenly over each slice, going all the way to the edges.
5
Drizzle with extra virgin olive oil and sprinkle with red chili flakes (if using). Serve immediately for the best experience.
6 pcs Corn Tortillas (6-inch size, preferably a day old)
1 cup Vegetable Oil (for shallow frying)
0.5 tsp Salt (or to taste)
0.25 tsp Chili Powder (optional)
Instructions
1
Prepare the Tortillas
Stack the 6 corn tortillas on a cutting board.
Using a sharp knife, cut the entire stack in half.
Slice each half crosswise into thin, 1/4-inch wide strips. Set aside.
2
Heat the Oil
Pour the vegetable oil into a medium, heavy-bottomed skillet to a depth of about 1/2 inch.
Heat the oil over medium-high heat. To test if it's ready (around 350°F / 175°C), drop a single tortilla strip in. It should sizzle immediately and float to the top.
3
Fry the Strips in Batches
Carefully add about one-third of the tortilla strips to the hot oil, ensuring not to overcrowd the pan.
Fry for 1-2 minutes, using a slotted spoon or tongs to gently move them around for even cooking.
Once the strips are light golden brown and crisp, remove them with the slotted spoon, allowing excess oil to drip back into the skillet.
Transfer the fried strips to a large plate lined with paper towels.
4
Season and Repeat
Immediately sprinkle the hot strips with salt and chili powder (if using). Tossing gently to coat.
Repeat the frying and seasoning process with the remaining tortilla strips in two more batches.
Let the tortilla strips cool completely on the plate; they will become even crispier as they cool.
Serve as a topping for soups and salads, or enjoy as a snack.
2 slices Sourdough Bread (Thick-cut slices work best)
56 g Sharp Cheddar Cheese (About 2 thick slices or 1/2 cup shredded)
1 tbsp Unsalted Butter (Softened to room temperature)
1 pinch Salt (Optional, for the crust)
Instructions
1
Lay the 2 slices of bread on a cutting board. Spread the softened butter evenly across one side of each slice, reaching all the way to the edges.
2
Flip one slice of bread so the buttered side is facing down. Layer the cheddar cheese evenly over the unbuttered side. Place the second slice of bread on top, with its buttered side facing up.
3
Place a non-stick skillet or cast-iron pan over medium-low heat. Allow it to preheat for 1-2 minutes. Do not use high heat.
4
Carefully place the assembled sandwich into the hot skillet. Cook for 3-4 minutes, until the bottom slice of bread is a deep golden brown and crispy. Press down gently with a spatula occasionally for even cooking.
5
Using the spatula, carefully flip the sandwich. Cook for another 3-4 minutes on the second side until it is also golden brown and the cheese is fully melted and beginning to ooze.
6
Remove the sandwich from the skillet and place it on the cutting board. Let it rest for one minute before slicing. This allows the cheese to set slightly and prevents it from running out. Slice diagonally and serve immediately.
