Chicken Tortilla Soup Recipe
User Reviews
5
Chicken Tortilla Soup Recipe
Description
The Chicken Tortilla Soup recipe starts by boiling chicken breasts until fully cooked, then shredding the meat. Separately, onion and garlic are cooked with cumin until fragrant before being added to the strained chicken broth with shredded chicken, canned corn, chili powder, lime juice, and salsa. The mixture simmers to develop flavor.
For serving, the soup is topped with tortilla chips that add crunch, Monterey Jack cheese for a mild creaminess, diced avocado for freshness, and sour cream to balance spiciness. This layering of toppings enhances the soup's texture and richness.
This recipe produces a generous quantity suited for multiple servings or leftovers. The soup stores well refrigerated for up to four days in an airtight container. It can be frozen for up to three months if packed securely. When reheating, thaw in the fridge and warm in a microwave-safe bowl or on the stovetop until heated through, retaining its texture and flavor.
Ingredients
- 3 chicken breast
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 onion chopped
- ½ teaspoon garlic minced
- 1 teaspoon cumin ground
- 3 (14.5 ounce cans) chicken broth
- 2 cans corn drained
- 1/2 teaspoon chili powder
- 2 tablespoons lime juice
- 1 cup salsa we like using El Pinto brand salsa, it has GREAT flavor!
- 1 cup tortilla chips
- ½ cup Monterey jack cheese shredded
- 1 avocado diced
- sour cream to taste
Instructions
- In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred.
- In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear.
- Drain water from the pot you cooked the chicken in add chicken broth and onion and garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min.
- Top with corn chips, cheese, avocado, and a little sour cream.
Notes
- Use the broth from boiling the chicken by straining and supplementing to total about 5 1/2 cups for deeper flavor.
- Store the soup in an airtight container in the refrigerator for up to four days to maintain freshness.
- Freeze the soup in proper containers or freezer bags for up to three months for extended storage.
- Thaw frozen soup in the refrigerator before reheating on the stovetop or in the microwave, heating thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 61mg | 20% |
| Sodium | 433mg | 18% |
| Potassium | 813mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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