Chicken Tortilla Soup
User Reviews
4.8
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
6 servings
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Calories
498 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tortilla Soup
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Made with simple but delicious ingredients, this Chicken Tortilla Soup comes together in a few easy steps. Even better, it's made in one pot so cleaning up is a breeze.
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Ingredients
Tortilla Strips:
- ¼ cup olive oil (60mL)
- 4 inch yellow corn tortillas cut into 1/4-inch strips (95g)
- ⅛ teaspoon salt
Chicken Soup:
- 1 medium yellow onion chopped (1 1/4 cups) (160g)
- 3 cloves garlic minced
- 1 tablespoon jalapeno pepper seeded, diced
- 4 cups chicken broth (.50L)
- 1 can crushed tomatoes (794g)(28-ounce)
- 1 can black beans rinsed and drained (432g)(15.25-ounce)
- 1½ cups yellow corn 172g, frozen
- 1 pound boneless skinless chicken breasts (454g)
- 1½ teaspoons chili powder
- 1 teaspoon cumin ground
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 2 tablespoons lime juice fresh
Toppings:
- cheese shredded
- sour cream
- avocado sliced
- cilantro chopped, fresh
Instructions
For the Tortilla Strips:
- In a large Dutch oven, heat the oil over medium-high heat. In two batches, add the tortillas strips and cook until crispy, about 1 minute. Remove with a slotted spoon and drain on paper towels. Sprinkle with 1/8 teaspoon salt.
For the Chicken Soup:
- Return the pot to medium heat. Add the onion, garlic, and jalapeno. Cook, stirring frequently, until the onion is softened, about 4 minutes. Add the broth, tomatoes, beans, corn, chicken, chili powder, cumin, salt, and pepper. Bring to a boil. Reduce the heat to medium-low and continue simmering for 25 minutes, stirring occasionally.
- Remove from the heat. Remove the chicken and shred.
- Return the pot to medium-low heat. Stir the shredded chicken back into the pot. Stir in the lime juice. Simmer for an additional 5 minutes. Serve the soup with shredded cheese, sour cream, avocado, and cilantro, if desired.
Notes
- Decrease the amount of jalapeno if you want the soup less spicy.
- When cutting the jalapeno, make sure to remove the seeds before adding them to the pot. You can wear gloves to avoid your hands feeling tingy.
- If you have leftover rotisserie chicken, you can shred it to add to the soup instead of cooking the chicken breasts in the tortilla soup. You will need approximately 3 to 4 cups of shredded chicken. You can even simmer the soup with some rotisserie bones to add more flavor to the soup.
- If you want to thicken the soup, you can whisk some masa harina with the soup before pouring it back into the soup. Masa harina gives a distinctive corn flavor to the soup. A cornstarch slurry will thicken the soup if you don’t have any masa harina.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
33g
(11%)
Protein
33g
(66%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
1g
(50%)
Cholesterol
88mg
(29%)
Sodium
1255mg
(52%)
Potassium
1055mg
(22%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
827IU
(17%)
Vitamin C
20mg
(22%)
Calcium
266mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1255mg | 52% |
| Potassium | 1055mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 266mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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