Creamy Chicken Tortilla Soup
User Reviews
5.0
18 reviews
Excellent
Creamy Chicken Tortilla Soup
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This creamy chicken tortilla soup is packed full of dried chiles, canned green chiles and uses corn tortillas instead of cream or cheese for a super creamy texture without adding a ton of fat and calories.
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Ingredients
- 8 corn tortillas, divided
- 1 tbsp olive oil
- 3/4 cup diced onion
- 4 large garlic cloves, minced
- 3/4 tsp salt, divided
- 1 tsp cumin
- 1/2 tsp ground coriander
- 2 tsp chili powder
- 32 ounces low-sodium chicken stock
- 4 ounces canned diced green chiles
- 2 arbol chile peppers (1 for a more mild soup, 2 for spicy!), stemmed and seeded
- 2 tsp apple cider vinegar
- 1 14.5 stewed, diced tomatoes
- 2 cups shredded chicken
- 1 1/2 cups frozen corn
- 14 ounces canned black beans, rinsed and drained
- sour cream, shredded cheddar cheese and cilantro for serving
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Instructions
- Preheat oven to 350 degrees. Cut 4 corn tortillas into strips. Spray with non-stick cooking spray and spread on a large, rimmed baking sheet. Bake for 10-15 minutes until golden brown and crisp. Toss halfway through to prevent burning. Set aside.
- While tortillas bake, heat a large stock pot to a medium heat. Add olive oil. Once oil is hot, add onion. Saute for 2-3 minutes until slightly softened and fragrant. Add garlic and 1/4 teaspoon salt. Saute until garlic is fragrant and onion is completely softened, another 1-2 minutes.
- Add cumin, coriander and chili powder. Stir and then add chicken stock, canned chiles, dried chiles, vinegar, canned tomatoes and remaining salt. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
- Tear remaining corn tortillas and add to soup. Simmer another 5 minutes. Use an immersion blender to blend the vegetables and tortillas into the broth. I like to leave a little bit of texture, but if you like it smooth, puree completely.
- Add chicken, corn, and black beans. Stir and simmer another 5-10 minutes. Season to taste with salt and pepper. Serve with shredded cheese, chopped cilantro, sour cream and crispy tortillas chips.
Notes
- Recipe inspired and adapted from How Sweet Eats.
Nutrition Information
Show Details
Serving
1serving
Calories
353kcal
(18%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
35mg
(12%)
Sodium
476mg
(20%)
Potassium
743mg
(21%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
189IU
(4%)
Vitamin C
11mg
(12%)
Calcium
82mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 476mg | 20% |
| Potassium | 743mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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