Chicken Tortilla Soup Recipe
User Reviews
5
Chicken Tortilla Soup Recipe
Description
The Chicken Tortilla Soup Recipe brings together classic Southwest ingredients in a rich broth. The combination of crushed tomatoes, black beans, and corn creates a hearty base, while the addition of jalapeño and chili powder gives the soup a gently spicy kick. Chicken breasts are cooked in the broth and then shredded, adding tender, protein-rich meat throughout the soup. Fresh cilantro and lime juice brighten the flavors and add a fresh herbal and citrus note.
The homemade tortilla strips are fried until crisp, creating a crunchy topping that contrasts with the smooth, savory broth. When served, the soup is garnished with diced avocado for creaminess and extra lime wedges for additional acidity if desired. This soup is well-suited as a filling meal especially in cooler weather or when a comforting, flavorful dish is desired.
Preparation involves sautéing aromatics before simmering the broth with chicken and beans, then shredding the cooked chicken and finishing the soup with fresh lime and herbs. The preparation of fresh tortilla strips requires frying corn tortillas until crisp. Serving immediately ensures the tortilla strips retain their crunch and the avocado stays fresh.
Ingredients
Chicken Tortilla Soup
- 1 Tbsp olive oil
- 1 onion chopped, medium
- 3 garlic minced, cloves
- 1 jalapeno pepper seeded and diced
- 1 tsp cumin ground
- 1 tsp chilli powder
- 1 lb chicken breast 2 medium
- 28 oz crushed tomatoes canned
- 32 oz chicken broth
- 14 oz black beans drained and rinsed, canned
- 14 oz corn drained and rinsed, canned
- 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
- 1 lime juiced
- 1 tsp salt or to taste
Homemade Tortilla Strips
- 1/4 cup olive oil
- 8 corn tortillas (6" tortillas)
Toppings
- 1 avocado diced, large
- 1 lime cut into wedges, to serve
Instructions
Tortilla Strips:
- Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
Chicken Tortilla Soup:
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
- Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbs | 54g | |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 1083mg | 45% |
| Potassium | 1386mg | 29% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 31mg | 34% |
| Calcium | 131mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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