Chicken Tortilla Soup
User Reviews
4.9
Chicken Tortilla Soup
Description
Chicken Tortilla Soup features cooked chicken breasts sautéed with onion, jalapeño, and garlic, seasoned with salt, black pepper, chili powder, and cumin. The addition of blended rotel tomatoes and fresh cilantro enriches the broth, which simmers with chicken stock. The homemade corn tortilla strips are fried until golden and crisp, adding a satisfying contrast to the soft soup. Served with avocado chunks, Mexican cheese, sour cream, cilantro, and lime, the soup balances hearty, creamy, and citrus notes. The preparation includes frying tortillas just long enough to achieve a crispy texture without excess oiliness, which enhances the overall mouthfeel.
This soup is practical for meals that require warmth and comfort, accommodating toppings that can be customized to taste. The use of rotisserie or pre-cooked chicken offers flexibility in preparation. The tortilla strips provide a fresh element that should be added just before serving to maintain crispness, preventing sogginess.
Ingredients
- 1-2 Tablespoons canola oil
- 1 onion diced, large
- 1 jalapeño (diced)
- 3 garlic minced or 1/2 teaspoon Garlic Powder, cloves
- 1 lb. chicken breasts cooked, cubed or shredded, or rotisserie chicken
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- (1) ounce rotel tomatoes with green chilies canned
- 1/4 cup cilantro
- 4 cups chicken broth
Corn Tortilla Strips:
- 6-8 corn tortillas cut into strips lengthwise
- 1/2- 3/4 cup canola oil
- salt
Toppings:
- 1 avocado cut into bite size pieces
- 1 cup Mexican cheese or cheddar cheese
- 1/2 cup sour cream or Mexican crema
- cilantro
- lime
Instructions
- In a large pot, heat oil over medium-high heat. Add onion and saute for 3-4 minutes. Add jalapenos and garlic. Cook for 1-2 minutes. Add chicken breast. Cook for 7-8 minutes or until chicken is no longer pink. Add salt, pepper, chili powder, and cumin. Stir.
- In a blender or food processor, puree canned tomatoes and cilantro. Add to pot. Stir in chicken broth and cover. Cook for at least 15-20 minutes on low heat. Taste for seasonings.
- In large skillet, heat oil over medium high heat. Once it starts to sizzle, add corn tortilla strips. Using tongs, flip and stir to fry evenly. Fry for 1-2 minutes or until golden and crispy. Remove from oil and place on paper towel lined plate. Sprinkle with salt.
- Ladle soup into bowls. Top with tortilla strips, avocado, and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 1455mg | 61% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 44mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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