Chicken Tortilla Soup – a delicious recipe with olive oil, onion, green bell pepper, garlic, jalapeno chile, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat olive oil in a large stock pot over medium heat. Add onion, bell pepper, garlic, and jalapeno to pan; saute 5 minutes or until tender. Add tomato paste, chili powder, cumin, black pepper and salt and stir to coat. Add chicken broth, bay leaf, tomatoes, and beans and bring to a boil. Reduce heat to medium-low and cook 15 minutes. Add shredded chicken and simmer until chicken is heated through. Remove from heat and discard bay leaves. Stir in cilantro. Ladle into bowls and top with tortilla chips and cheese or avocado.
933
kcal
Calories
20
g
Fat
49
g
Carbs
138
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 19 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup chopped onion, 1 cup chopped green bell pepper, 3 garlic cloves, minced, 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.
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