Chicken Tortilla Soup
User Reviews
4.7
126 reviews
Excellent
Chicken Tortilla Soup
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This easy Chicken Tortilla Soup is creamy, full of spice and can be made on the stovetop or in the crockpot. A great copycat of Max & Erma's popular soup!
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Ingredients
- 2 tablespoons vegetable oil
- ¼ cup minced white onion
- ¼ cup mined Anaheim pepper
- 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 6-inch corn tortillas, minced
- 2 tablespoons lime juice
- ¼ cup canned diced tomatoes
- ½ teaspoon ground cumin
- 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
- Nutritional values are based on one serving
- To freeze this soup, allow it to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator then reheat over low heat on the stove, or in the microwave.
- Poblano pepper can be substituted for Anaheim.
- If you cannot find Mexican oregano, you can substitute regular.
- You can use half cheddar cheese and half Monterey Jack for a varied flavor.
- This soup is an excellent candidate for the slow cooker! Complete step 1, then transfer all of the ingredients to a slow cooker and cook on low for 4 to 6 hours.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
17g
(6%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
18g
(90%)
Cholesterol
64mg
(21%)
Sodium
833mg
(35%)
Potassium
419mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
710IU
(14%)
Vitamin C
22.4mg
(25%)
Calcium
448mg
(45%)
Iron
1.8mg
(10%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
126 reviews
Excellent
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