Chicken Tortilla Soup

Tex Mex comfort food
Tex Mex comfort food
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Ingredients

Adjust Servings:
2 tbsp Vegetable oil
1 small Onion diced
2 tbsp Garlic minced
2 Jalapeño pepper finely diced
6 cups Chicken stock low-sodium
1 (14oz) tin Tomatoes fire-roasted, diced
1 (14oz) tin Black beans rinsed and drained
3 Chicken Breast bone and skin removed
2 Lime juiced
to taste Salt
to taste Black pepper freshly ground
1 cup Cilantro roughly chopped fresh leaves
1 (8 inch) Tortilla wraps grilled, cut into thin strips
1 Avocado pitted, sliced
1 cup Monterey Jack cheese shredded
4 wedges Lime to garnish

Nutritional information

406
Calories
26.5g
Fat
22g
Carbohydrate
21.8g
Protein
78mg
Cholesterol
464mg
Sodium
Ingredients

Chicken Tortilla Soup

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This Chicken Tortilla Soup is a Mexican-inspired dish which I could not live without! It is rich and tasty. It is full of Mexican flavors. If I have a hard week at work, I love to rustle up a pot of this on a Friday night and sit down to a hearty, warming bowl of Tex-Mex comfort food. I always make a bit extra so there is enough for second helpings or even for leftovers tomorrow!

In this spicy, brothy chicken soup, onion, garlic, black beans, and other delicious ingredients are simmered in a tomato and chicken broth base. Then I cook the chicken breasts in the soup mix. You could use leftover roast chicken if you have it. I love to top this soup with crispy grilled tortilla strips, a lime wedge, sliced avocado and cheese.

To make this Chicken Tortilla Soup, you will need the following ingredients:

Ingridiens for Chicken Tortilla Soup

So, how do you make Chicken Tortilla Soup?

Steps to make Chicken Tortilla Soup

1

Sauté onions

2

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Fry the onions for 2 minutes, stirring occasionally.

2

Stir in garlic and jalapenos

1

Add the garlic and jalapenos. Cook for 1 minute.

3

Bring to a boil

2

Add the broth, beans and tomatoes. Bring to a boil.

4

Add chicken and simmer

25

Once the soup has come to a boil, turn the heat down to low. Add the chicken breasts and simmer for 20-25 minutes until the chicken is cooked through.

5

Shred the chicken

5

Remove the cooked chicken from the soup and set aside to cool slightly. Once it is cool enough to handle, shred it and place to one side until you are ready to serve.

6

Add lime and cilantro

1

Add the lime juice and fresh cilantro. Stir well to combine.

7

Serve

In the bottom of a large soup bowl, place a mound of shredded chicken. Pour soup into the bowl with the chicken and garnish with the crispy grilled tortilla strips, a lime wedge, sliced avocado and cheese.

This Chicken Tortilla Soup is a delicious, filling soup which is guaranteed to get your weekend started! Try it out and remember to tag your posts with #cookmerecipes.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious soup!

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