Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 jalapeño pepper, seeded, minced; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano; 2 cans canned diced tomatoes; 4 cups chicken broth; 2 boneless, skinless chicken breast, cooked, shredded; 1 can black beans, drained, rinsed; 1 cup frozen corn kernels; 2 tbsp fresh lime juice; to taste salt; to taste black pepper; 6 corn tortillas, cut into strips; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; 1/2 cup sour cream; 2 limes lime wedges, for serving

A hearty Mexican soup featuring tender chicken, vegetables, and spices in a flavorful tomato broth, topped with crispy tortilla strips and fresh garnishes.

45 minMediumServes 4320 cal/serving

MexicanLunchStovetopStandardHigh FiberAlcohol-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
2 cans canned diced tomatoes
4 cups chicken broth
2 boneless, skinless chicken breast, cooked, shredded
1 can black beans, drained, rinsed
1 cup frozen corn kernels
2 tbsp fresh lime juice
to taste salt
to taste black pepper
6 corn tortillas, cut into strips
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
2 limes lime wedges, for serving

Instructions

1

Preheat oven to 375°F (190°C). Arrange the 6 cut into strips corn tortillas on a baking sheet and bake for 10-12 minutes until crispy and golden brown. Set aside.
2

In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper and sauté for 5 minutes until softened.
3

Add 3 minced garlic cloves and 1 seeded, minced jalapeño pepper and cook for another minute until fragrant.
4

Stir in 2 tsp ground cumin, 2 tsp chili powder, and 1 tsp dried oregano. Cook for 30 seconds to toast the spices.
5

Add 2 cans canned diced tomatoes with their juice and bring to a simmer, stirring occasionally.
6

Pour in 4 cups chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.
7

Add 2 cooked, shredded boneless, skinless chicken breast, 1 can drained, rinsed black beans, and 1 cup frozen corn kernels. Simmer for another 5 minutes.
8

Stir in 2 tbsp fresh lime juice and season with to taste salt and to taste black pepper to taste.
9

To serve, ladle soup into bowls and top with baked tortilla strips, 1 diced avocado, 1/4 cup chopped fresh cilantro, a dollop of 1/2 cup sour cream, and 2 limes for serving lime wedges on the side.

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Questions

What temperature do I cook Chicken Tortilla Soup at?

For Chicken Tortilla Soup, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 12 minutes, in step 1.

Is there a substitute for sour cream in Chicken Tortilla Soup?

The entry for Chicken Tortilla Soup calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in Chicken Tortilla Soup?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Tortilla Soup uses 2 boneless, skinless chicken breast, cooked, shredded.

Can I make Chicken Tortilla Soup less spicy?

Yes. The heat in Chicken Tortilla Soup comes from 1 jalapeño pepper, seeded, minced and 2 tsp chili powder. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes.

How many calories are in Chicken Tortilla Soup?

One serving (the recipe makes 4) is about 320 calories, with 20 g protein, 25 g carbohydrate and 15 g fat, plus 6 g fiber and 2597 mg sodium. The figures are estimates computed from the ingredient list.

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