Cilantro Chicken Tortilla Soup Recipe

Name: Cilantro Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. tomatoes, quartered; 1 md. onion, quartered; 3 tbsp. vegetable oil; 4 corn tortillas, coarsely chopped; 6 cloves garlic, finely chopped; 8 cups chicken stock (if you use low-sodium stock, youll need to salt the soup); 1/4 cup tomato paste; 1 tbsp. chopped fresh cilantro; 1 tbsp. ground cumin; 2 tsp. chili powder; 2 bay leaves; 2 cups corn (frozen / thawed; fresh); 1 can (15 oz.) black beans; 4 cups boneless chicken breasts; thighs, cut into bite-sized pieces; Avocado, diced; Shredded cheddar cheese; Sour cream; Fresh cilantro; Crunched white tortilla chips

Servings: persons

1-1/2 lb. tomatoes, quartered
1 md. onion, quartered
3 tbsp. vegetable oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
8 cups chicken stock (if you use low-sodium stock, youll need to salt the soup)
1/4 cup tomato paste
1 tbsp. chopped fresh cilantro
1 tbsp. ground cumin
2 tsp. chili powder
2 bay leaves
2 cups corn (frozen / thawed
fresh)
1 can (15 oz.) black beans
4 cups boneless chicken breasts
thighs, cut into bite-sized pieces
Avocado, diced
Shredded cheddar cheese
Sour cream
Fresh cilantro
Crunched white tortilla chips

1
Puree the tomatoes and onion in a food processor or with a stick blender until the mixture is smooth as possible.
2
Heat 3 tablespoons oil in a large, heavy saucepan or stock pot over medium heat.
3
Add the chopped tortillas and garlic, and saute about 2 minutes.
4
Add the tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to a boil.
5
Reduce heat and simmer 30 minutes.
6
While the soup is simmering, add the chicken to a small amount of oil in a pan over medium heat.
7
Sprinkle with chili powder.
8
Salt if you used low sodium chicken stock.
9
Saute until cooked through.
10
Just before serving, add the corn, black beans and cooked chicken and heat through.
11
Remove the bay leaves.
12
To serve: Place a preferred amount of crunched chips in the bottom of the soup bowls.
13
Ladle in the soup, and garnish with any or all of the rest of the garnish ingredients.
14
Goes well with any type of cornbread.

1647

kcal

Calories

Fat

Carbs

240

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 21 ingredients. The key ingredients include: 1-1/2 lb. tomatoes, quartered, 1 md. onion, quartered, 3 tbsp. vegetable oil, 4 corn tortillas, coarsely chopped, and more.

Yes, Cilantro 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.

Cilantro Chicken Tortilla Soup

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