Mexican Tortilla Soup With Chicken Recipe

Name: Mexican Tortilla Soup With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock; 1/2 lime; 14 ounces diced tomatoes cans, undrained; 1 jalapeno pepper finely minced w/seeds; 4 ounces mild green chiles cans, undrained; 2 cloves chopped garlic; 4 green onions chopped; 1 medium carrot finely minced; 1 1/2 cups corn kernels frozen, fresh, or 1 can drained; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon hot sauce; 1/2 whole cooked chicken shredded; 1/2 teaspoon ground black pepper; salt to taste; vegetable oil; 6 inches corn tortillas cut into strips about 1/2-inch wide; Mexican cheese Shredded; chopped cilantro; lime wedges; avocado Diced; sour cream

Servings: persons

8 cups chicken stock
1/2 lime
14 ounces diced tomatoes cans, undrained
1 jalapeno pepper finely minced w/seeds
4 ounces mild green chiles cans, undrained
2 cloves chopped garlic
4 green onions chopped
1 medium carrot finely minced
1 1/2 cups corn kernels frozen, fresh, or 1 can drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon hot sauce
1/2 whole cooked chicken shredded
1/2 teaspoon ground black pepper
salt to taste
vegetable oil
6 inches corn tortillas cut into strips about 1/2-inch wide
Mexican cheese Shredded
chopped cilantro
lime wedges
avocado Diced
sour cream

1
Simmer stock with tomatoes, lime juice, jalapeno, green chiles, garlic, green onion, carrot, corn, spices and hot sauce for 1 hour.
2
Add chicken and simmer for another 15 minutes.
3
Heat about 1 inch of vegetable in a deep frying pan (or use a deep fryer.)
4
Fry tortilla strips in small batches until crispy - a few seconds for each batch.
5
Serve with toppings on the side: shredded Mexican cheese, chopped cilantro, lime wedges, diced avacado, sour cream and crispy tortilla strips

1104

kcal

Calories

Fat

Carbs

163

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 22 ingredients. The key ingredients include: 8 cups chicken stock, 1/2 lime, 14 ounces diced tomatoes cans, undrained, 1 jalapeno pepper finely minced w/seeds, and more.

Yes, Mexican Tortilla Soup With Chicken 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.

Mexican Tortilla Soup With Chicken

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