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 skinless chicken thighs; 14 12 ounces chicken broth (homemade preferred, but canned will work); 1 jalapeno, diced (with seeds for more heat); salt; 6 corn tortillas; 3 tablespoons olive oil; 1 cup monterey jack cheese, shredded; 4 large scallions, thinly sliced (about 1/2 cup); 1 green bell pepper, diced; 1 avocado, peeled, pitted, and diced; ¼ cup fresh cilantro stem; 1 lime, cut into wedges

Servings: persons

4 skinless chicken thighs
14 12 ounces chicken broth (homemade preferred, but canned will work)
1 jalapeno, diced (with seeds for more heat)
salt
6 corn tortillas
3 tablespoons olive oil
1 cup monterey jack cheese, shredded
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, diced
1 avocado, peeled, pitted, and diced
¼ cup fresh cilantro stem
1 lime, cut into wedges

1
Preheat oven to 400 degrees.
2
In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat.
3
Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes.Transfer chicken to a plate; let cool.
4
Brush both sides of tortillas with oil, stacking them as you go.
5
Cut stack in half, and then slice crosswise into 1/2-inch strips.
6
Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
7
Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups).
8
Shred chicken with a fork or with your fingers, and return it to the pot.
9
Stir in 1 teaspoon salt.
10
Divide soup among serving bowls, and add tortilla strips.
11
Garnish as desired.

1115

kcal

Calories

Fat

Carbs

145

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 skinless chicken thighs, 14 12 ounces chicken broth (homemade preferred, but canned will work), 1 jalapeno, diced (with seeds for more heat), salt, 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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