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 SOUP:; 1-1/2 pound Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces; 1 teaspoon Salt, Divided; 1/2 teaspoons Pepper, Divided; 1/2 teaspoons Garlic Powder; 2 Tablespoons Olive Oil, Divided; 1 cup White Onion, Chopped; 1 teaspoon Minced Garlic; 28 ounces, weight Crushed Tomatoes; 32 ounces, fluid Low Sodium Chicken Broth; 10 ounces, weight Can Rotel Or Similar Can Of Diced Tomatoes And Green Chilies; 1 teaspoon Chili Powder; 1 teaspoon Ground Cumin; 1/2 teaspoons Dried Oregano; 15-1/2 ounces, weight Can Black Beans, Rinsed And Drained; 6 whole Flour Tortillas Cut Into Thin 1/2 Inch Strips; FOR THE GARNISHES:; 1 cup Freshly Chopped Cilantro; 1 cup Shredded Monterey Jack Cheese; 1/2 cups Fresh Lime Juice; 1 whole Avocado Peeled, Pitted And Sliced Or Chopped, For Garnish; 1/2 cups Sour Cream

Servings: persons

FOR THE SOUP:
1-1/2 pound Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
1 teaspoon Salt, Divided
1/2 teaspoons Pepper, Divided
1/2 teaspoons Garlic Powder
2 Tablespoons Olive Oil, Divided
1 cup White Onion, Chopped
1 teaspoon Minced Garlic
28 ounces, weight Crushed Tomatoes
32 ounces, fluid Low Sodium Chicken Broth
10 ounces, weight Can Rotel Or Similar Can Of Diced Tomatoes And Green Chilies
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
1/2 teaspoons Dried Oregano
15-1/2 ounces, weight Can Black Beans, Rinsed And Drained
6 whole Flour Tortillas Cut Into Thin 1/2 Inch Strips
FOR THE GARNISHES:
1 cup Freshly Chopped Cilantro
1 cup Shredded Monterey Jack Cheese
1/2 cups Fresh Lime Juice
1 whole Avocado Peeled, Pitted And Sliced Or Chopped, For Garnish
1/2 cups Sour Cream

1
Toss the diced chicken in a bowl with 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder.
2
In a large sauce pot or Dutch oven heat 1 tablespoon olive oil over medium heat. Add chicken and brown all sides. Remove chicken from the pot and set aside.
3
Heat remaining 1 tablespoon olive oil in the same sauce pot or Dutch oven over medium heat. Add onion and garlic and cook until tender. Stir in crushed tomatoes, chicken broth, Rotel, chili powder, cumin, oregano, and remaining salt and pepper. Bring to a low boil. Add in chicken and black beans, reduce heat to a simmer, and cook until chicken is done, at least 30 minutes.
4
Before serving, preheat oven to 350 F. Place tortilla strips on a baking sheet and bake until crispy, about 7 minutes.
5
Place a handful of toasted tortilla strips in a soup bowl and top with soup. Garnish with shredded monterey jack cheese, fresh cilantro, sliced or chopped avocado, a splash of fresh lime juice and a dollop of sour cream.
6
Notes: For more heat add additional chili powder. For less heat, start with 1/2 teaspoon and add more until desired.

1799

kcal

Calories

Fat

229

Carbs

140

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 22 ingredients. The key ingredients include: FOR THE SOUP:, 1-1/2 pound Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces, 1 teaspoon Salt, Divided, 1/2 teaspoons Pepper, Divided, 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

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