Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 boneless skinless chicken breast; 1 (14 ounce) can fat free chicken broth; 3/4 cup Quaker quick barley; 1 1/2 - 2 tablespoons ground cumin; 1 (16 ounce) can refried beans; 1 (15 1/2 ounce) can navy beans; 1 (15 1/2 ounce) can black beans; 1 (15 1/2 ounce) can kidney beans; 1 (15 1/2 ounce) can great northern beans; 1 (15 ounce) can Mexican chili beans; 1 (15 1/4 ounce) can whole kernel corn, drained; 4 (15 ounce) cans water (use empty bean can); 1/2 - 1 teaspoon salt; For topping; jalapeno pepper, cut into rounds; shredded cheddar cheese; shredded mozzarella cheese or shredded monterey jack cheese; homemade corn tortilla chips (or purchased if you wish)

Servings: persons

1 -2 boneless skinless chicken breast
1 (14 ounce) can fat free chicken broth
3/4 cup Quaker quick barley
1 1/2 - 2 tablespoons ground cumin
1 (16 ounce) can refried beans
1 (15 1/2 ounce) can navy beans
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can great northern beans
1 (15 ounce) can Mexican chili beans
1 (15 1/4 ounce) can whole kernel corn, drained
4 (15 ounce) cans water (use empty bean can)
1/2 - 1 teaspoon salt
For topping
jalapeno pepper, cut into rounds
shredded cheddar cheese
shredded mozzarella cheese or shredded monterey jack cheese
homemade corn tortilla chips (or purchased if you wish)

1
Cut up chicken breast.
2
In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
3
Add barley and cumin.
4
Cook on medium heat till chicken is done and tender.
5
Add all remaining ingredients.
6
Bring to a boil, then turn down to simmer.
7
Simmer on low about 15 minutes.
8
To serve, put soup in bowl, stir in a couple of jalapeno pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
9
HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
10
Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
11
Bake at 400u00b0F till lightly browned; break up in your soup and ENJOY.

436

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 18 ingredients. The key ingredients include: 1 -2 boneless skinless chicken breast, 1 (14 ounce) can fat free chicken broth, 3/4 cup Quaker quick barley, 1 1/2 - 2 tablespoons ground cumin, 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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