Chicken Tortilla Soup for One

Course Soup

Cuisine American

Keyword mexican chicken soup, single serving soup, soup for one, tortilla soup

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

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

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

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.