Roasted Corn Chicken Tortilla Soup Recipe

Name: Roasted Corn Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 8 garlic cloves, chopped; 1 tablespoon paprika; 1 teaspoon cumin; 2 red chilies, seeds removed, chopped; fresh ground pepper; 2 ears corn, roasted, kernels removed, cobs and kernels reserved; 1 whole chicken; 2 corn tortillas, toasted, torn into 1 inch pieces; 4 large ripe tomatoes, chopped; 4 (14 1/2 ounce) cans chicken broth; 2 limes, juice of; 2 tablespoons chopped cilantro; 1 teaspoon salt; diced avocado (optional); diced tomato (optional); diced onion (optional); fried corn tortilla strips (optional); grated cheddar cheese (optional)

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
8 garlic cloves, chopped
1 tablespoon paprika
1 teaspoon cumin
2 red chilies, seeds removed, chopped
fresh ground pepper
2 ears corn, roasted, kernels removed, cobs and kernels reserved
1 whole chicken
2 corn tortillas, toasted, torn into 1 inch pieces
4 large ripe tomatoes, chopped
4 (14 1/2 ounce) cans chicken broth
2 limes, juice of
2 tablespoons chopped cilantro
1 teaspoon salt
diced avocado (optional)
diced tomato (optional)
diced onion (optional)
fried corn tortilla strips (optional)
grated cheddar cheese (optional)

1
Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
2
Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
3
Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
4
Remove the chicken to a platter; cool briefly.
5
Pull the meat from the bones; discard bones and skin, reserve meat.
6
Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
7
Portion chicken meat and corn kernels into serving bowls; ladle soup over.
8
Add optional garnishes at the table.
9
*roastears of corn in a 400u00b0 oven, turning often until they start to brown, about 10 minutes.
10
*toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.

679

kcal

Calories

Fat

Carbs

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 20 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 8 garlic cloves, chopped, 1 tablespoon paprika, and more.

Yes, Roasted Corn 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.

Roasted Corn Chicken Tortilla Soup

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