Lunch · Easy
Chicken Tortilla Soup
Chicken Tortilla Soup is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Black Beans, cooked drained, Corn, Tomato Passata. The recipe uses broth-based simmering with staged ingredient additions rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 41g
- Energy
- 431 kcal
- Carbs
- 46g
- Fat
- 11g
- Time
- 50 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 750 gChicken Breast, raw
- 400 gBlack Beans, cooked drained
- 250 gCorn
- 500 gTomato Passata
- 900 gChicken Stock
- 180 gOnion
- 240 gBell Pepper
- 120 gWhole-Wheat Tortilla
- 160 gAvocado
Make it
Method
Weigh and prepare all ingredients for Chicken Tortilla Soup: 750 g Chicken Breast, raw, 400 g Black Beans, cooked drained, 250 g Corn, 500 g Tomato Passata, 900 g Chicken Stock, 180 g Onion, 240 g Bell Pepper, 120 g Whole-Wheat Tortilla, 160 g Avocado. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.
Add Chicken Breast, raw and the listed liquids, bring to a gentle simmer, and cook partly covered for about 30 minutes. Add delicate greens only in the final 2–3 minutes.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Chicken Tortilla Soup into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 41g
- Carbs
- 46g
- Fat
- 11g
- Energy
- 431 kcal
