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 tablespoons Olive Oil; 1 cup diced onion; 1 cup diced celery; 1 cup diced carrots; 1 cup diced poblano pepper; 2 garlic cloves finely chopped; 1 teaspoon salt/pepper; 1 teaspoon coriander; 1 teaspoon cumin; 1/2 teaspoon Mexican or Regular Oregano; 1/2 teaspoon Mexican Chile Powder; 1 tablespoon Chopped chipotle pepper and sauce (I take seeds out); 4 cups Low Sodium store bought or homemade Chicken Broth; 1 cup Roughly Chopped Cilantro; 28 ounces Can Crushed Fire Roasted Tomatoes; 15.5 ounces Rinsed/drained pinto beans (I use Goya); 15.5 ounces Rinsed/drained black beans (I use Goya); 3-4 cups shredded or cubed cooked Chicken; 3-4 White/Yellow Corn Tortillas shredded or torn into small pieces

Servings: persons

2 tablespoons Olive Oil
1 cup diced onion
1 cup diced celery
1 cup diced carrots
1 cup diced poblano pepper
2 garlic cloves finely chopped
1 teaspoon salt/pepper
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon Mexican or Regular Oregano
1/2 teaspoon Mexican Chile Powder
1 tablespoon Chopped chipotle pepper and sauce (I take seeds out)
4 cups Low Sodium store bought or homemade Chicken Broth
1 cup Roughly Chopped Cilantro
28 ounces Can Crushed Fire Roasted Tomatoes
15.5 ounces Rinsed/drained pinto beans (I use Goya)
15.5 ounces Rinsed/drained black beans (I use Goya)
3-4 cups shredded or cubed cooked Chicken
3-4 White/Yellow Corn Tortillas shredded or torn into small pieces

1
Heat Olive Oil on medium heat in a large stock pot
2
Saute the onions, celery, carrots, and poblano pepper until soft (about 10-15 min). Add garlic and stir for 1 minute or until fragrant. Add salt, pepper, cumin, coriander, oregano, and chili powder and stir for 1 minute or until fragrant.
3
Add the chipotle peppers/sauce, cilantro, roasted tomatoes, pinto beans, and black beans, and bring to a boil. Reduce heat to medium-low, add the corn tortillas and simmer for about 20-25 minutes.
4
Add the cooked chicken to the pot and season to taste
5
Ladle into bowls and top with sour cream or Mexican crema, sliced avocado, cilantro, Mexican crumble cheese, sliced jalapenos, and a sliced lime wedge

1144

kcal

Calories

Fat

111

Carbs

129

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 19 ingredients. The key ingredients include: 2 tablespoons Olive Oil, 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots, 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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