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Close-up of raw chicken breasts and vibrant ingredients required for High Protein Chicken Tortilla Soup.

High Protein Chicken Tortilla Soup

This High Protein Chicken Tortilla Soup features a rich orange-red tomato broth, tender shredded chicken, black beans, sweet corn, and crispy golden fried tortilla strips for a macro-friendly, visually stunning, and restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast Raw (450g), to be cooked in the broth
  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion Diced
  • 3 cloves garlic Minced
  • 1 tbsp chili powder (15g)
  • 1 tsp cumin (5g)
  • 1 tsp kosher salt (5g)
  • 2 tbsp tomato paste (30g)
  • 1 cup crushed tomatoes (240ml)
  • 4 cups chicken bone broth (960ml), for added protein
  • 1 can whole black beans (15oz/425g), rinsed and drained
  • 1 cup yellow sweet corn kernels (150g)
  • 4 small yellow corn tortillas Sliced into thin strips
  • 2 tbsp avocado oil (30ml), for frying
  • 1 whole fresh green avocado Fan-sliced
  • 0.25 cup white cotija cheese (30g), crumbled
  • 2 tbsp fresh cilantro leaves (10g), roughly chopped
  • 1 wedge fresh green lime For serving

Equipment

  • 1 Heavy-bottomed Dutch oven Used for building the soup base and simmering.
  • 1 Small skillet Used for frying the crispy golden tortilla strips.

Method
 

Making the Soup
  1. Heat 1 tbsp (15ml) of olive oil in your Dutch oven over medium-high heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic, chili powder, and cumin, cooking for 60 seconds until fragrant.
  2. Stir in the tomato paste, letting it caramelize slightly for 2 minutes. Pour in the crushed tomatoes and chicken bone broth, scraping the bottom of the pot. Bring the broth to a gentle, rolling boil.
  3. Submerge the 1 lb (450g) raw chicken breast into the boiling broth, reduce the heat to low, and cover. Simmer for 15-20 minutes until the chicken reaches 165°F (74°C). Remove the chicken, shred it with two forks, and return it to the pot.
  4. Stir the rinsed whole black beans and yellow sweet corn kernels into the simmering soup. Cook for 5-10 minutes until the beans are plump and the corn is tender. Taste and adjust seasoning.
  5. Heat 2 tbsp (30ml) of avocado oil in a small skillet over medium-high heat. Fry the corn tortilla strips in batches for 2-3 minutes until they become crispy and golden. Transfer to a paper towel-lined plate.
  6. Ladle the hot soup into bowls. Top generously with the crispy tortilla strips, fan-sliced fresh green avocado, crumbled white cotija cheese, roughly chopped fresh cilantro leaves, and a fresh green lime wedge.

Notes

Bloom your spices: Sauté your chili powder and cumin with the onions and garlic before adding liquid to unlock richer flavors.
Store separately: Keep the fried tortilla strips and fresh garnishes in separate containers from the broth to maintain their crispy and fresh textures.