Best Chicken Tortilla Soup Recipe

Name: Best Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomatoes; 1 small onion, cut into wedges; 1 garlic clove, peeled; 4 teaspoons canola oil, divided; 1 boneless skinless chicken breast half (6 ounces); 1/4 teaspoon lemon-pepper seasoning; 1/8 teaspoon salt; 2 corn tortillas (6 inches); 1/2 cup diced zucchini; 2 tablespoons chopped carrot; 1 tablespoon minced fresh cilantro; 3/4 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 cup reduced-sodium chicken broth; 1/2 cup Spicy Hot V8 juice; 1/3 cup frozen corn; 2 tablespoons tomato puree; 1-1/2 teaspoons chopped seeded jalapeno pepper; 1 bay leaf; 1/4 cup cubed or sliced avocado; 1/4 cup shredded Mexican cheese blend

Servings: persons

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

1
Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
2
Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170u00b0. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla.
3
In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.
4
In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
5
Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 medium tomatoes, 1 small onion, cut into wedges, 1 garlic clove, peeled, 4 teaspoons canola oil, divided, and more.

Yes, Best Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Chicken Tortilla Soup

How did you like this recipe?

Frequently Asked Questions