Mexican Chicken Tortilla Soup
User Reviews
5
Mexican Chicken Tortilla Soup
Description
This soup begins with chicken breasts rubbed with a spice blend including chili powder, garlic powder, cumin, and brown sugar, then grilled until cooked through and diced. Corn cobs are seasoned and grilled until slightly charred, then kernels are cut off. These add smoky sweetness to the soup.
In a large pot, chicken broth is combined with diced tomatoes, green chiles, fire-roasted tomatoes, black or pinto beans, lime juice, onions, jalapeños, garlic, and the grilled corn kernels. The mixture is brought to a boil, then simmered for flavor melding. The grilled chicken and chopped cilantro are added near the end along with seasoning adjustments.
Served warm, the soup can be topped with crispy tortilla strips, creamy avocado, sour cream, and additional cilantro. The combination offers contrasting textures and fresh elements alongside the spicy, savory broth.
The heat level can be controlled by the amount of jalapeños used, allowing customization for different tastes.
Ingredients
- 2 chicken breast boneless skinless
- 2 teaspoons chili powder divided
- 1 teaspoon garlic powder divided
- 2 teaspoons cumin divided
- 1 teaspoon brown sugar
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 2 ears of corn on the cob
- 8 chicken broth quantity not specified
- 1 diced tomatoes 15-ounce can
- 1 green chiles 15-ounce can
- 2 fire roasted tomatoes 15-ounce cans
- 1 black beans drained, or pinto beans; 15-ounce can
- lime juice about 2 tablespoons, juice of 2 limes
- 1 onion diced, medium
- 1-2 jalapeños seeded and diced
- 3 teaspoons garlic minced
- 1 cilantro roughly chopped, bunch
- tortilla strips for topping
- sour cream
- avocado
Instructions
- Pound chicken to 1/2 inch thickness. Stir together 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, and brown sugar. Drizzle 1 tablespoon oil over chicken, rub onto both sides, then season with spice mixture and salt and pepper to taste on both sides. Grill chicken over medium-high heat for 5-8 minutes on each side until cooked through, then dice chicken and set aside.
- While chicken is cooking, rub corn all over with oil and season generously with salt and pepper. Grill for about 8 minutes, turning often, until kernels begin to char a bit. Use a sharp knife to cut kernels off of the cob.
- In a large stock pot combine chicken broth, diced tomatoes and green chiles, fire roasted tomatoes, black beans (or pinto beans), lime juice, diced onions, jalapenos, garlic, grilled corn and remaining spices.
- Bring to a boil, then reduce to a simmer and cook for 10 minutes. Stir in chicken, cilantro, and salt and pepper to taste. Serve with desired toppings.
Notes
- Adjust jalapeño quantity to control spiciness according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 67mg | 3% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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