Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (28 ounce) cans diced tomatoes; 2 (28 ounce) cans tomato sauce; 4 boneless skinless chicken breasts; 8 jalapenos; 4 hungarian hot peppers; 4 sweet hungarian hot peppers; 1 large onion; 20 corn tortillas; 1 tablespoon cumin; 2 tablespoons taco seasoning; 8 ounces shredded cheese (mexican or cheddar); 8 ounces sour cream

Servings: persons

4 (28 ounce) cans diced tomatoes
2 (28 ounce) cans tomato sauce
4 boneless skinless chicken breasts
8 jalapenos
4 hungarian hot peppers
4 sweet hungarian hot peppers
1 large onion
20 corn tortillas
1 tablespoon cumin
2 tablespoons taco seasoning
8 ounces shredded cheese (mexican or cheddar)
8 ounces sour cream

1
combine tomatoes and sauce in large soup pot.
2
grill chicken breast and cut into bite sized chunks, add to soup pot.
3
blend peppers in a blender with 5 tortillas and the onion, add to soup pot.
4
season with cumin and taco seasoning.
5
bring to a boil and then let simmer for 30 minutes.
6
cut remaining tortillas into strips and fry in your choice of oil til crispy.
7
use these to garnish your soup, along with the cheese and sour cream.

1045

kcal

Calories

Fat

120

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 12 ingredients. The key ingredients include: 4 (28 ounce) cans diced tomatoes, 2 (28 ounce) cans tomato sauce, 4 boneless skinless chicken breasts, 8 jalapenos, 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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