Chicken & Roasted Vegetable Tortilla Soup Recipe

Name: Chicken & Roasted Vegetable Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups water; 2 chopped green chilies, undrained; vegetable oil for frying; 6 corn tortillas cut into thin strips; 1 tablespoon olive oil; 6 cloves garlic finely chopped; 1 1/2 pounds tomato; 1 onion large, quartered, roasted and coarsely chopped; 2 teaspoons dried oregano leaves, crushed; 2 tablespoons knorr tomato bouillon with chicken flavor; 2 cups cooked chicken shredded; 1 cup frozen whole kernel corn; 1 zucchini medium, roasted and coarsely chopped; 1 lime juice

Servings: persons

7 cups water
2 chopped green chilies, undrained
vegetable oil for frying
6 corn tortillas cut into thin strips
1 tablespoon olive oil
6 cloves garlic finely chopped
1 1/2 pounds tomato
1 onion large, quartered, roasted and coarsely chopped
2 teaspoons dried oregano leaves, crushed
2 tablespoons knorr tomato bouillon with chicken flavor
2 cups cooked chicken shredded
1 cup frozen whole kernel corn
1 zucchini medium, roasted and coarsely chopped
1 lime juice

1
Heat olive oil over medium heat in 5-quart saucepot and cook garlic, stirring frequently, 1 minute. Add tomatoes, onion, chilies and oregano and cook, stirring occasionally, 5 minutes. Stir in remaining 6 cups water and Knorr(R) Tomato Bouillon with Chicken flavor. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 20 minutes.
2
Process mixture in food processor or blender, in batches, until smooth. Return soup to saucepot. Stir in chicken, corn and zucchini. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, then add tortilla strips. Simmer, stirring occasionally, 3 minutes. Stir in lime juice.
3
Garnish, if desired, with chopped fresh cilantro, diced avocado, sour cream, lime wedges and additional fried tortilla strips.
4
Bring 1 cup water to a boil over high heat in 1-quart saucepan. Remove saucepan from heat and add chilies. Cover and let stand 5 minutes or until softened. Drain, cool and coarsely chop chilies; set aside.
5
Heat 1 inch vegetable oil over medium-high heat in another 1-quart saucepan and cook tortillas, in batches, until golden and crisp. Drain on paper towels; set aside.

490

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.

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

You need 14 ingredients. The key ingredients include: 7 cups water, 2 chopped green chilies, undrained, vegetable oil for frying, 6 corn tortillas cut into thin strips, and more.

Yes, Chicken & Roasted Vegetable 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.

Chicken & Roasted Vegetable Tortilla Soup

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