Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PICO DE GALLO:; 4 whole Tomatoes; 1/2 whole Red Onion; 1/2 cups Cilantro; 2 whole Limes, Juiced; FOR THE SOUP:; 1 Tablespoon Olive Oil; 1 whole Yellow Onion Roughly Chopped; 1 whole Bell Pepper, Stem And Seeds Removed, Roughly Chopped; 4 cloves Garlic,Roughly Chopped; 2 Tablespoons Chili Powder; 1 Tablespoon Paprika; 14-1/2 ounces, weight Canned Fire Roasted Diced Tomatoes; 4-1/2 ounces, weight Canned, Diced Green Chilies; 46-1/2 ounces, fluid Low Sodium Chicken Broth; 6 whole Corn Tortillas, Sliced Into 1/2 Inch Pieces; 2 cups Rotisserie Chicken, Shredded; 1 cup Frozen Corn,thawed; FOR THE GARNISH:; 6 whole Corn Tortillas; 2 Tablespoons Olive Oil; 2 whole Limes,Juiced; 1 whole Jalapeno, Sliced Into 1/2 Inch Pieces; 1/2 cups Cheddar Cheese, Grated; 1 whole Avocado, Peeled, Pitted And Sliced Into Bite Sized Slices

Servings: persons

FOR THE PICO DE GALLO:
4 whole Tomatoes
1/2 whole Red Onion
1/2 cups Cilantro
2 whole Limes, Juiced
FOR THE SOUP:
1 Tablespoon Olive Oil
1 whole Yellow Onion Roughly Chopped
1 whole Bell Pepper, Stem And Seeds Removed, Roughly Chopped
4 cloves Garlic,Roughly Chopped
2 Tablespoons Chili Powder
1 Tablespoon Paprika
14-1/2 ounces, weight Canned Fire Roasted Diced Tomatoes
4-1/2 ounces, weight Canned, Diced Green Chilies
46-1/2 ounces, fluid Low Sodium Chicken Broth
6 whole Corn Tortillas, Sliced Into 1/2 Inch Pieces
2 cups Rotisserie Chicken, Shredded
1 cup Frozen Corn,thawed
FOR THE GARNISH:
6 whole Corn Tortillas
2 Tablespoons Olive Oil
2 whole Limes,Juiced
1 whole Jalapeno, Sliced Into 1/2 Inch Pieces
1/2 cups Cheddar Cheese, Grated
1 whole Avocado, Peeled, Pitted And Sliced Into Bite Sized Slices

1
1. For the pico de gallo: Dice tomatoes and red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
2
2. For the soup: Add the oil into a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 minutes. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use a stick blender to puree the soup until the consistency is smooth or to your liking. Add the sliced tortillas and puree with the stick blender until smooth.
3
3. Replace pot on heat and add chicken and corn. Mix and let it simmer for 15 minutes. Remove from heat.
4
4. Meanwhile, prepare the garnish. Heat oven to 400 F. Slice the corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
5
5. Place soup in bowls. Add garnishes of lime juice, jalapeno, cheddar cheese, avocado, pico de gallo and tortilla strips. Enjoy!

2717

kcal

Calories

Fat

107

Carbs

415

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 25 ingredients. The key ingredients include: FOR THE PICO DE GALLO:, 4 whole Tomatoes, 1/2 whole Red Onion, 1/2 cups Cilantro, and more.

Yes, 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.

Chicken Tortilla Soup

How did you like this recipe?

Frequently Asked Questions