Chicken tortilla soup with avocado & lime
A lunch for one: 550 kcal with 41 g of protein, 60 g of carbs and 18 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Mexican
- 550 kcal
Nutrition per serving
550 kcalEnergy: 29% protein, 42% carbs, 29% fat
- 41 gProtein
- 60 gCarbs
- 18 gFat
Fiber 16 gSugar 14 gSodium 360 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chicken breast120 g
- Chopped tomatoes200 g
- Onion½ (60 g)
- Red bell pepper⅓ (60 g)
- Garlic2 cloves (6 g)
- Black beans, cooked60 g
- Corn kernels40 g
- Olive oil2 tsp
- Cumin½ tsp
- Chili powder½ tsp
- Smoked paprika½ tsp
- Corn tortillas1 (25 g)
- Avocado⅕ (30 g)
- Lime juice1 tbsp
- Cilantro5 g
Method
- Soften the onion, pepper and garlic in the oil for 5 minutes and stir in the spices for 1 minute.
- Add the tomatoes, the whole chicken breast and 600 ml hot water and simmer for 20 minutes; lift out the chicken and shred it.
- Return the chicken with the beans and corn and simmer for 5 minutes; meanwhile bake the tortilla strips at 200°C for 6 minutes, until crisp.
- Serve the soup topped with the tortilla strips, avocado, cilantro and lime juice.
Make ahead
Make the soup up to 3 days ahead or freeze it; crisp the tortillas and cut the avocado when serving.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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