Tex-Mex Chicken Tortilla Soup Recipe

Name: Tex-Mex Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 cup onion, chopped; 2 garlic cloves, minced; 2 (14 1/2 ounce) cans chicken broth; 1 (4 ounce) can green chilies, chopped; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1 tablespoon chili powder; 1 teaspoon ground cumin; 14-½ teaspoon cayenne pepper (optional); 2 cups cooked chicken (chopped or shredded) or 2 cups cooked turkey (chopped or shredded); salt and pepper (to taste); 1 tortilla, prepared (or broken corn tortilla chips, for garnish); oil (as needed); ½ cup shredded sharp cheddar cheese (for garnish) or ½ cup shredded monterey jack cheese (for garnish); 2 tablespoons chopped fresh cilantro (for garnish); 1 finely sliced green onion (for garnish); 1 -2 thinly sliced fresh jalapeno pepper (for garnish)

Servings: persons

2 teaspoons olive oil
1 cup onion, chopped
2 garlic cloves, minced
2 (14 1/2 ounce) cans chicken broth
1 (4 ounce) can green chilies, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
14-½ teaspoon cayenne pepper (optional)
2 cups cooked chicken (chopped or shredded) or 2 cups cooked turkey (chopped or shredded)
salt and pepper (to taste)
1 tortilla, prepared (or broken corn tortilla chips, for garnish)
oil (as needed)
½ cup shredded sharp cheddar cheese (for garnish) or ½ cup shredded monterey jack cheese (for garnish)
2 tablespoons chopped fresh cilantro (for garnish)
1 finely sliced green onion (for garnish)
1 -2 thinly sliced fresh jalapeno pepper (for garnish)

1
If using tortilla rather than broken chips for garnish, using a pizza cutter or sharp knife, thinly slice tortilla into strips and fry in hot oil until crisp (baking works as well).
2
Drain and set aside.
3
Saute onion and garlic in olive oil in soup pot until tender.
4
Add chicken broth, green chilies, diced tomatoes, chili powder, cumin, cayenne pepper, and cooked meat.
5
Season to taste with salt and pepper.
6
Bring mixture to a boil, then reduce heat, and simmer for 15 minutes.
7
Serve soup in bowls, garnished with crisp tortilla strips (or broken chips), shredded cheese, chopped cilantro, sliced scallion, and jalapeno peppers.

595

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 17 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup onion, chopped, 2 garlic cloves, minced, 2 (14 1/2 ounce) cans chicken broth, and more.

Yes, Tex-Mex 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.

Tex-Mex Chicken Tortilla Soup

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