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:; 8 cups Good Quality Chicken Broth, Homemade Or Store Bought; 1 Small Red Onion, Diced; 2 Large Carrots, Diced; 1 Large White Potato Or Sweet Potato, Peeled & Diced; 1/4 cups Tomato Paste; 1 leaf Bay Leaf; 2 cloves Garlic, Minced; 1/4 teaspoons Chipotle Chile En Adobo, Canned; 1 teaspoon Fresh Or Jarred Jalapeno, Seeded & Minced; 1 teaspoon Dried Oregano; 1/8 teaspoons Ground Cumin; 1 Small Zucchini, Diced; 1 Small Yellow Squash, Diced; 1 Small Red Bell Pepper, Stem And Seeds Removed, Diced; 2 Boneless, Skinless Cooked Chicken Breasts, Shredded; 1 Tablespoon Fresh Cilantro, Chopped; 1 Tablespoon Fresh Mint, Chopped; 2 Tablespoons Fresh Lime Juice; 2 Tablespoons Sherry; 1 teaspoon White Pepper; Salt To Taste; FOR THE GARNISHES:; 8 ounces, weight Monterey Jack Cheese, Shredded; 4 Fresh Corn Tortillas, Cut Into Thin Strips (see Note); 2 Avocados, Peeled And Pitted Then Sliced Or Diced; 1/2 cups Fresh Cilantro, Chopped; Fresh Lime Slices; Extra Minced Jalapenos

Servings: persons

FOR THE SOUP:
8 cups Good Quality Chicken Broth, Homemade Or Store Bought
1 Small Red Onion, Diced
2 Large Carrots, Diced
1 Large White Potato Or Sweet Potato, Peeled & Diced
1/4 cups Tomato Paste
1 leaf Bay Leaf
2 cloves Garlic, Minced
1/4 teaspoons Chipotle Chile En Adobo, Canned
1 teaspoon Fresh Or Jarred Jalapeno, Seeded & Minced
1 teaspoon Dried Oregano
1/8 teaspoons Ground Cumin
1 Small Zucchini, Diced
1 Small Yellow Squash, Diced
1 Small Red Bell Pepper, Stem And Seeds Removed, Diced
2 Boneless, Skinless Cooked Chicken Breasts, Shredded
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Mint, Chopped
2 Tablespoons Fresh Lime Juice
2 Tablespoons Sherry
1 teaspoon White Pepper
Salt To Taste
FOR THE GARNISHES:
8 ounces, weight Monterey Jack Cheese, Shredded
4 Fresh Corn Tortillas, Cut Into Thin Strips (see Note)
2 Avocados, Peeled And Pitted Then Sliced Or Diced
1/2 cups Fresh Cilantro, Chopped
Fresh Lime Slices
Extra Minced Jalapenos

1
In a large pot over high heat, combine chicken broth, onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle chile, jalapeno, oregano, and cumin. Bring to a boil then reduce heat to low and simmer for 20 minutes.
2
Add squashes, red pepper and cooked chicken and increase heat. Bring to a boil, then reduce to low and simmer for 15 minutes.
3
Add cilantro, mint, lime juice, sherry, white pepper and salt to taste. Stir well and remove from heat.
4
Garnish with Monterey jack cheese, tortilla strips, avocados, cilantro, lime slices and minced jalapenos.
5
Note: For the tortilla strips, add a drizzle of oil into a skillet over medium-high heat and fry the tortillas until crisp. Or you can bake them at 350 F until crisp, roughly 7 to 10 minutes.

1263

kcal

Calories

Fat

Carbs

184

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 29 ingredients. The key ingredients include: FOR THE SOUP:, 8 cups Good Quality Chicken Broth, Homemade Or Store Bought, 1 Small Red Onion, Diced, 2 Large Carrots, Diced, 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