Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth; 1 14.5-ounce can diced or crushed tomatoes, undrained; 2 tablespoons vegetable oil; Six 6-inch corn tortillas, cut into strips 1/2 inch wide and 2 to 3 inches long; 2 boneless, skinless chicken breast halves or 3 thighs, cut into bite-size pieces; 1 onion, chopped; 2 cloves garlic, finely chopped; 2 jalapenos, seeded and minced; 1/2 teaspoon teaspoon ground cumin; 1/2 teaspoon kosher or sea salt; 1/2 cup shredded Monterey Jack cheese; Chopped fresh cilantro; 1 lime, cut into 6 wedges

Servings: persons

6 cups chicken broth
1 14.5-ounce can diced or crushed tomatoes, undrained
2 tablespoons vegetable oil
Six 6-inch corn tortillas, cut into strips 1/2 inch wide and 2 to 3 inches long
2 boneless, skinless chicken breast halves or 3 thighs, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and minced
1/2 teaspoon teaspoon ground cumin
1/2 teaspoon kosher or sea salt
1/2 cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into 6 wedges

1
Combine broth and tomatoes in a soup pot, and bring to a boil; reduce heat to medium-low, and let simmer 10 minutes.
2
Meanwhile, heat oil in a medium skillet over medium-high heat until hot. Add tortilla strips in a couple of batches and cook, stirring once or twice, until light brown and crisp, 5 to 7 minutes. Remove fried strips to paper towels to drain.
3
In same skillet, cook chicken 3 to 5 minutes without stirring, until nicely browned on first side. Add onion, garlic, jalapenos, cumin, and salt; cook 5 minutes or so, stirring occasionally, until chicken is cooked through and vegetables are softened.
4
Add contents of skillet to simmering broth; cook 10 minutes.
5
Ladle soup into bowls. Garnish each with tortilla strips, cheese, and cilantro; serve each bowl with a wedge of lime.

826

kcal

Calories

Fat

Carbs

132

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 13 ingredients. The key ingredients include: 6 cups chicken broth, 1 14.5-ounce can diced or crushed tomatoes, undrained, 2 tablespoons vegetable oil, Six 6-inch corn tortillas, cut into strips 1/2 inch wide and 2 to 3 inches long, 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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