Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is a healthy, nourishing soup perfect for chilly winter evenings. Top it with cheese, tortilla chips and avocado for a satisfying supper!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Soup
Cuisine: Mexican/Spanish
Keyword: chicken tortilla soup
Servings: 8
Calories: 354kcal
Author: Erica Walker
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred.
In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear.
Drain water from the pot you cooked the chicken in add chicken broth and onion and garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min.
Top with corn chips, cheese, avocado, and a little sour cream.
Note: You can also use the chicken broth from cooking the chicken. Strain the chicken broth and then add additional chicken broth to make 5 1/2 cups.
This recipe makes a big batch of soup! It is perfect for feeding a crowd or having leftovers.
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- Refrigerate - It will store safely in an airtight container for up to four days in the refrigerator.
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- Freeze - Make sure to freeze it in airtight containers or heavy-duty freezer bags, and it'll stay fresh for up to three months.
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- Reheat - When ready to reheat, thaw leftovers in the fridge. Then place the thawed or refrigerated leftovers in a microwaveable safe bowl or warm up on the stovetop until it is warmed through.
Calories: 354kcal | Carbohydrates: 37g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 433mg | Potassium: 813mg | Fiber: 6g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 2mg