Harvest Chicken And Vegetable Tortilla Soup Recipe

Name: Harvest Chicken And Vegetable Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tortilla Strips:; 2 large tortillas; Extra virgin olive oil; Salt; Soup:; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, chopped; 1 large poblano pepper, halved and seeded, cut into 1/4-inch strips; 1 sweet red bell pepper, seeded, diced; 1 jalapeno pepper, seeded, finely chopped; 3 garlic cloves, minced; 4 cups chicken stock; 1 (28-ounce) can Italian plum tomatoes with juice; 1/4 cup tomato paste; 2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1 teaspoon ground coriander; 1/4 teaspoon ground cloves; 3/4 pound shredded cooked chicken breast; 1 cup fresh corn kernels (from one cobb); 1 cup cooked black beans; 1 to 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 1/4 cup cilantro leaves, chopped, plus extra for garnish

Servings: persons

Tortilla Strips:
2 large tortillas
Extra virgin olive oil
Salt
Soup:
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
1 large poblano pepper, halved and seeded, cut into 1/4-inch strips
1 sweet red bell pepper, seeded, diced
1 jalapeno pepper, seeded, finely chopped
3 garlic cloves, minced
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1/4 teaspoon ground cloves
3/4 pound shredded cooked chicken breast
1 cup fresh corn kernels (from one cobb)
1 cup cooked black beans
1 to 2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup cilantro leaves, chopped, plus extra for garnish

1
Preheat the oven to 375u00b0F. Brush the tortillas with oil and season with salt. Slice into 1/4-inch strips. Spread on a rimmed baking sheet. Bake until golden and crisp, about 10 minutes, shaking the pan once or twice.
2
Heat the oil in a soup pot over medium heat. Add the the onion and saute until softened, about 2 minutes. Add the peppers and saute until bright and slightly softening, about 2 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, paprika, coriander and cloves. Bring to a boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.
3
Stir in the chicken, corn, black beans, salt, and black pepper. Simmer 10 minutes. Taste for seasoning. Depending on the acidity of the tomatoes, you might want to add 1 teaspoon of sugar. Stir in the chopped cilantro leaves. Serve warm, garnished with additional cilantro and tortilla strips/chips.

845

kcal

Calories

Fat

Carbs

113

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 24 ingredients. The key ingredients include: Tortilla Strips:, 2 large tortillas, Extra virgin olive oil, Salt, and more.

Yes, Harvest Chicken And Vegetable 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.

Harvest Chicken And Vegetable Tortilla Soup

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