Chicken Tortilla Soup
Chicken Tortilla Soup combines tender pieces of cooked chicken breast and thigh with a flavorful broth thickened by cornstarch and enriched with shredded mild cheddar cheese and minced corn tortillas. The soup includes minced Anaheim pepper, onion, garlic, diced tomatoes, and spices like cumin, cayenne, and Mexican oregano, producing a mildly spicy and savory profile. Lime juice adds a bright finish, while optional tortilla strips provide a crunchy garnish. This soup simmers gently to meld flavors and melt cheese, making it a comforting meal suitable for cooler days or when a satisfying bowl of chicken soup is desired.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 407
% 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.