Description
A comforting blend of flavors in a warm bowl of chicken tortilla soup, perfect for a chilly evening.
Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups diced tomatoes (fresh or canned)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1–2 jalapeños or chipotle chilies, diced
- 1 bell pepper, diced
- 1 cup corn (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 corn tortillas, cut into strips
- Toppings: avocado, sour cream, cheese, cilantro
Instructions
- In a large pot, heat some olive oil over medium heat.
- Toss in chopped onions and minced garlic; sauté until soft and fragrant.
- Add diced tomatoes, peppers, and chilies. Stir occasionally until they start to break down.
- Now throw in the chicken and let everything mingle for a few moments.
- Pour in your chicken broth and bring it to a boil, then reduce to a simmer for 20-30 minutes.
- Remove the chicken, shred it, and return to the pot with cumin, chili powder, and salt.
- Let it simmer a bit longer, then serve hot with toppings.
Notes
For best flavor, make the soup ahead and store it in the fridge overnight. Consider adding a splash of lime juice for extra zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg