A healthy, family-friendly version of classic chicken tortilla soup with baked tortilla strips and fresh lime flavor.

Scale

1 tbsp olive oil

1 onion, diced

1 bell pepper, diced

2 jalapeños, diced

2 garlic cloves, minced

4 cups low-sodium chicken broth

1 can crushed tomatoes

2 cans black beans, rinsed

2 cups shredded cooked chicken breast

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

¼ tsp cayenne pepper

Juice of 1 lime

Salt & pepper to taste

2 tbsp cilantro

6 corn tortillas (for strips)

1 tbsp olive oil

Pinch of salt

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1. Preheat oven to 375°F (190°C).

2. Cut tortillas into strips, toss with olive oil and salt, and bake 12–15 minutes until crisp.

3. In a pot, heat olive oil and sauté onion, bell pepper, and jalapeños for 5 minutes.

4. Add garlic and cook 1 minute.

5. Add broth, tomatoes, beans, chicken, and spices. Simmer 10–15 minutes.

6. Add lime juice and cilantro before serving.

7. Top with baked tortilla strips and healthy toppings.

Use low-sodium broth for a heart-healthy meal.

Greek yogurt makes a great topping instead of sour cream.

Freeze leftovers for up to 2 months.