Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts on the bone ( I usually cook more chicken to save the extra for later use.); olive oil; 1 to 1 1/2 t. cumin; 1 - 2 T. chili powder; 1 t. paprika; salt to taste; 1 large shallot; 3 green onions; 3 peppers -- I use Anaheims or Pasillas but you can use any type of pepper that suits your taste. Bell peppers are fine. (Today I used one green, one red Anaheim peppers and one Pasilla pepper that…; 2 - 3 garlic cloves; chicken stock; 1 can rotel tomatoes; 1 can black beans, drained and rinsed (or you can use dried black beans, soaked and cooked); 2 carrots; 2 T. tomato paste; corn torillas; juice of 1/2 lemon or lime; For garnishes:; avocado; sour cream; crispy tortilla strips; chopped cilantro; chopped red onion

Servings: persons

2 chicken breasts on the bone ( I usually cook more chicken to save the extra for later use.)
olive oil
1 to 1 1/2 t. cumin
1 - 2 T. chili powder
1 t. paprika
salt to taste
1 large shallot
3 green onions
3 peppers -- I use Anaheims or Pasillas but you can use any type of pepper that suits your taste. Bell peppers are fine. (Today I used one green, one red Anaheim peppers and one Pasilla pepper that I bought at the farmer's market.)
2 - 3 garlic cloves
chicken stock
1 can rotel tomatoes
1 can black beans, drained and rinsed (or you can use dried black beans, soaked and cooked)
2 carrots
2 T. tomato paste
corn torillas
juice of 1/2 lemon or lime
For garnishes:
avocado
sour cream
crispy tortilla strips
chopped cilantro
chopped red onion

1
Preheat oven to 390 degrees
2
drizzle a little olive oil in baking pan
3
wash and pat dry chicken breasts, place in baking pan
4
drizzle a little more olive oil on chicken breasts
5
use 3/4 t. cumin; 1/2 T. chili powder, 3/4 t. paprika and salt to taste and rub into chicken
6
Place in oven and set timer for 15 minutes.
7
Cover chicken with foil, Reduce heat to 375 degrees and cook for another 30 - 40 minutes depending on size of chicken breasts
8
Remove from oven, let sit while you chop the shallots, garlic and peppers
9
Add olive oil to large stock pan.
10
Once heated, add veg
11
Cook until shallots and garlic are translucent and just starting to carmelize
12
Add chicken stock and juices from baking pan
13
Chop carrots, add to soup
14
Once cooled enough to handle, shred chicken and add to soup
15
Add entire can of Rotel tomatoes (including liquid)
16
Drain and rinse black beans, add to soup
17
Add tomato paste
18
Add additional cumin, chili powder and salt to taste
19
Chop up 4 - 5 corn tortillas and add to soup (these will dissolve into soup, adding flavor and thickening)
20
Add lemon juice, stir in
21
Let simmer for at least 30 minutes, longer if you have the time.
22
Remove from heat, add 4 - 5 additional julienned tortilla strips
23
Quickly fry additional julienned tortilla strips in canola oil at fairly high heat until golden brown (optional) for garnish
24
Chop avocado and cilantro to use as garnishes
25
Return soup to heat just to low simmer
26
Serve with garnishes and enjoy!

554

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 23 ingredients. The key ingredients include: 2 chicken breasts on the bone ( I usually cook more chicken to save the extra for later use.), olive oil, 1 to 1 1/2 t. cumin, 1 - 2 T. chili powder, 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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