Chicken tortilla soup with lime and kidney beans
Savor the bold flavors of this Chicken Tortilla Soup with Lime and Kidney Beans. This hearty, tangy soup features tender chicken breasts, zesty lime, nourishing kidney beans, and a medley of spices like paprika, chili powder, and cumin. Enhanced with crisp sweet corn, savory onions, and a touch of garlic, this soup is perfect for a comforting, nutritious meal. Serve with toasted tortillas for extra crunch! Perfect for any occasion.
- 19 Apr 2025
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 17 Ingredients
Chicken tortilla soup with lime and kidney beans is a hearty and flavorful dish that's perfect for any occasion. This vibrant soup combines tender chicken breasts, savory spices, and a hint of lime to create an unforgettable meal. Packed with healthy ingredients like kidney beans, corn, and tomatoes, this recipe is not only delicious but also nutritious.
Ingredients:
Instructions:
1. In a large pot, heat 1 tbsp of olive oil over medium-high heat.
2. Add the chicken breasts, cooking until they are golden brown on both sides and cooked through, approximately 6-8 minutes per side.
3. Remove the chicken from the pot and let it cool. Once it is cool enough to handle, shred or chop the chicken into bite-sized pieces. Set aside.
1. In the same pot, add the remaining 4 tsp of olive oil.
2. Add the diced onions and cook until they are translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
1. Stir in the tomato paste, paprika, chili powder, ground cumin, garlic powder, and a dash of black pepper. Cook for another 2 minutes, stirring continuously to ensure the spices are well distributed.
1. Pour in the chicken broth, canned tomatoes (with their juice), sweet corn, and kidney beans.
2. Stir well to combine.
1. Bring the mixture to a boil.
2. Reduce the heat to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
1. After the soup has simmered, add the shredded chicken back into the pot.
2. Stir in the lime juice, adjusting the seasoning with additional salt and pepper if needed.
3. Continue to simmer the soup for an additional 5 minutes to ensure the chicken is heated through.
1. While the soup is simmering, preheat the oven to 375°F (190°C).
2. Arrange the tortilla strips on a baking sheet and lightly spray or brush them with a bit of olive oil.
3. Bake in the preheated oven for about 10 minutes, or until they are crispy and golden brown.
1. Ladle the soup into bowls.
2. Garnish with crispy tortilla strips on top.
3. Optional: Add additional toppings like chopped cilantro, avocado slices, shredded cheese, or a dollop of sour cream.
Your Chicken Tortilla Soup with Lime and Kidney Beans is ready to be enjoyed. Serve hot and savor the delicious flavors!
Tips:
- For more flavor, you can marinate the chicken breasts in lime juice and spices for an hour before cooking.
- If you prefer a thicker soup, blend a portion of the soup before adding the corn and kidney beans.
- Add a dollop of sour cream, a sprinkle of shredded cheese, and fresh cilantro on top for extra richness and flavor.
- Use homemade or low-sodium chicken broth to control the salt content in the soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently before serving.
Your chicken tortilla soup with lime and kidney beans is now ready to be served! This colorful and satisfying soup is perfect for enjoying on its own or with a side of warm tortillas. The zesty lime juice and aromatic spices perfectly complement the tender chicken and beans, making every spoonful a delight. Enjoy this wholesome dish with your family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 7g | 18% |
| Sugar 9g | 9% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.43g | 5% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 100mg | 19% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.97mg | 57% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 18mg | 21% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 3.46mg | 31% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1030mg | 30% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 760mg | 51% |
| Zinc, Zn 1.68mg | 15% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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