Chicken Tortilla Soup for One
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Chicken thigh, tomato, bell pepper, corn, and cumin simmered into one bowl of tortilla soup.
Ingredients
- 1 (4–6-ounce) boneless skinless chicken thigh, cut into ½-inch strips
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- ¼ cup chopped onion
- ¼ cup chopped red bell pepper
- 1 clove garlic minced
- ½ teaspoon ground cumin
- 1 medium tomato chopped
- 1 cup vegetable or chicken broth
- ¼ cup frozen whole-kernel corn
Equipment
- saucepan
Directions
- Season the chicken with the salt and pepper. Heat the oil in a 2-quart saucepan over medium heat and cook the chicken for about 6 minutes, until it reaches 165°F. Move it to a plate and cover it.
- Add the onion and bell pepper to the same pan and cook for about 4 minutes, until soft.
- Stir in the garlic and cumin and cook for 1 minute.
- Add the tomato and broth. Bring to a boil, then simmer for 15 minutes.
- Stir in the corn and the chicken and simmer 5 minutes more. Serve hot.
Notes
Top it with a handful of tortilla strips or crushed tortilla chips if you like.
Nutrition
Serving: 664g | Calories: 370kcal | Carbohydrates: 21g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 165mg | Sodium: 1654mg | Potassium: 1013mg | Fiber: 4.2g | Sugar: 8.8g | Vitamin A: 2334IU | Vitamin C: 70mg | Calcium: 63mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless counted as raw boneless chicken thigh, tomato counted as tomatoes, vegetable or chicken broth (the first choice counted). Brands and portions vary, so use it only as an approximation.