Grilled Chicken Tortilla Soup Recipe
Whole Fresh Grilled Chicken Breast served in an authentic Mexican soup, w/sour cream, mozzarella cheese, avocados and a grilled tortilla
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Ingredients
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Chicken
Soup Base
Toppings
Method
Grilling Chicken
- 1
Prepare the Chicken
Rub the chicken breasts with olive oil, salt, black pepper, cumin, and paprika. Ensure they are well-coated.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Making the Soup
- 3
Sauté the Vegetables
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and chopped bell pepper, and sauté for an additional 2-3 minutes.
- 4
Combine Ingredients
Add the diced tomatoes, chicken broth, corn, black beans, chili powder, and lime juice to the pot. Stir well to combine and bring to a boil.
- 5
Simmer the Soup
Once boiling, reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
Assembling the Dish
- 6
- 7
Serve the Soup
Ladle the soup into bowls, top with sliced grilled chicken, sour cream, shredded mozzarella cheese, sliced avocado, and crispy tortilla strips.