Chicken Tortilla Soup
User Reviews
4.7
Chicken Tortilla Soup
Description
Chicken Tortilla Soup starts by slowly cooking minced onion, Anaheim pepper, and garlic in vegetable oil until the onion softens and turns translucent. The chicken broth is thickened with whisked-in cornstarch before being added to the pot along with bite-sized pieces of cooked skinless chicken breast and thigh, shredded mild cheddar cheese, and minced corn tortillas. Diced tomatoes, lime juice, cumin, cayenne pepper, Mexican oregano, and salt enrich the broth, which is then brought to a gentle simmer allowing the cheese to melt and the flavors to blend over 20 minutes. The resulting soup offers a hearty texture with tender chicken, softened tortillas adding slight thickness, and a balanced hint of spice and citrus. Garnishing with tortilla strips adds a contrasting crunch.
Serve the soup warm, topped with extra shredded cheese and tortilla strips if desired, suitable as a main dish for lunch or dinner. The soup keeps well refrigerated for up to four days, making it convenient for leftover meals. Optional use of a slow cooker can streamline preparation by combining all ingredients after sautéing vegetables and cooking slowly to develop the flavors.
Freezing is possible for up to three months once cooled completely. Thaw overnight in the refrigerator and reheat gently. Variations in peppers and oregano can be used based on availability, and mixing cheddar with Monterey Jack cheese offers slight flavor variety.
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup onion white, minced
- ¼ cup Anaheim pepper mined
- 1 clove garlic minced
- 2 tablespoons cornstarch
- 4 cups chicken broth
- 1 cooked skinless boneless chicken breast, cut into bite-size pieces
- 1 cooked skinless boneless chicken thigh, cut into bite-size pieces
- 8 ounces mild cheddar cheese shredded
- 3 corn tortillas 6-inch; minced
- 2 tablespoons lime juice
- ¼ cup diced tomatoes canned
- ½ teaspoon cumin ground
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon Mexican oregano
- ¼ teaspoon salt
- tortilla strips optional, for garnish
Instructions
- In a large saucepan or Dutch oven, heat the vegetable oil over medium-low heat. Add the minced onion, pepper, and garlic and cook slowly, stirring occasionally, for 15 minutes, or until the minced onion begins to turn translucent.
- Whisk the cornstarch into the chicken broth, then add the broth mixture to the pot, along with the chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt.
- Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes.
- Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.
Notes
- This soup can be frozen for up to 3 months; cool completely before freezing.
- Thaw overnight in the refrigerator and reheat gently on the stove or microwave.
- Substitute Poblano pepper for Anaheim pepper if preferred.
- If Mexican oregano is unavailable, regular oregano is an acceptable substitute.
- Use a mix of cheddar and Monterey Jack cheeses for varied flavor.
- For slow cooker preparation, sauté vegetables first, then combine all ingredients and cook on low for 4 to 6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 64mg | 21% |
| Sodium | 833mg | 35% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 448mg | 45% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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