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:; 2 Tablespoons Olive Oil; 1 whole Onion, Medium, Diced; 1 whole Red Bell Pepper, Diced; 3 cloves Garlic, Minced; 1 teaspoon Cumin; 1 teaspoon Chili Powder; 1 Tablespoon Chicken Bouillon Granules; 1/4 teaspoons Ground Black Pepper; 1 teaspoon Smoked Paprika; 1 teaspoon Cayenne Pepper; 1 can (10 Oz. Can) Red Enchilada Sauce; 2 cans Water (Use The Enchilada Sauce Can To Measure); 1 can (4 Oz. Can) Diced Green Chilies; 1/4 cups Jarred Jalapeno Peppers, Diced, Or To Taste; 1 can (14.5 Oz. Can) Chicken Broth; 1 can (14.5 Oz. Can) Diced Tomatoes; 4 whole Boneless Skinless Chicken Breasts (or Any Other Cut Of Chicken); 1 whole Bay Leaf; 1 bag Frozen Fire Roasted Corn (10 Oz); _____; FOR SERVING (optional):; Sour Cream; Shredded Cheese; Cilantro, Chopped; Tortilla Strips

Servings: persons

FOR THE SOUP:
2 Tablespoons Olive Oil
1 whole Onion, Medium, Diced
1 whole Red Bell Pepper, Diced
3 cloves Garlic, Minced
1 teaspoon Cumin
1 teaspoon Chili Powder
1 Tablespoon Chicken Bouillon Granules
1/4 teaspoons Ground Black Pepper
1 teaspoon Smoked Paprika
1 teaspoon Cayenne Pepper
1 can (10 Oz. Can) Red Enchilada Sauce
2 cans Water (Use The Enchilada Sauce Can To Measure)
1 can (4 Oz. Can) Diced Green Chilies
1/4 cups Jarred Jalapeno Peppers, Diced, Or To Taste
1 can (14.5 Oz. Can) Chicken Broth
1 can (14.5 Oz. Can) Diced Tomatoes
4 whole Boneless Skinless Chicken Breasts (or Any Other Cut Of Chicken)
1 whole Bay Leaf
1 bag Frozen Fire Roasted Corn (10 Oz)
_____
FOR SERVING (optional):
Sour Cream
Shredded Cheese
Cilantro, Chopped
Tortilla Strips

1
Heat olive oil in a Dutch oven or stock pot over medium heat. Add onions and peppers and saute until tender.
2
Add garlic, cumin, chili powder, chicken bouillon, black pepper, smoked paprika and cayenne. Stir till spices are toasted.
3
Add the enchilada sauce and water, green chilies, jalapenos, chicken broth, diced tomatoes (don't drain), chicken, and bay leaf. Simmer on medium low heat until chicken is cooked through.
4
Once it's cooked through, remove chicken and shred with 2 forks. Return shredded chicken to the pot and add the frozen corn. Simmer a few more minutes till corn is thawed and warm. Remove bay leaf before serving.
5
Serve with sour cream, grated cheese, chopped cilantro and tortilla strips.
6
***Only add the cayenne and jalapenos if you want your soup spicy. If you don't like spicy omit them.
7
Note: this may be cooked in a crock pot. If so, there's no need to saute the ingredients. Just add all the ingredients except the frozen corn. Cook on high for 8 hours. At the 8 hour point, remove chicken, shred it, return to the pot and add the frozen corn and heat it until you are ready.

476

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 26 ingredients. The key ingredients include: FOR THE SOUP:, 2 Tablespoons Olive Oil, 1 whole Onion, Medium, Diced, 1 whole Red Bell Pepper, 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

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