Chicken Tortilla Soup
If you love Chicken Tortilla Soup you're going to love this easy to make recipe! This is one of our favorite recipes!
Mexican
Type of Dish Soup
Contributed By
Published Dec 08, 2003
Ingredients
- 3 whole boneless, skinless chicken breasts cooked
- 1 tablespoon olive oil
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic, minced
- 1 14.5 Oz. can diced tomatoes and green chilies
- 1 15 Oz. can whole kernel corn (drained)
- 1 32 Oz. low sodium chicken stock
- 3 tablespoons Tomato Paste
- 4 cups hot water
- 5 whole corn tortillas, cut into uniform strips
Preparation
- Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine.
- Shred your precooked chicken breasts. You can use boiled, baked, or even a store bought rotisserie chicken. Any of these will work and if you like a higher protein soup then add a little more chicken, white or dark meat. Add chicken to pot and stir.
- Pour in diced tomatoes and green chilies, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
- Pour drained whole kernel corn into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
- Ladle into bowls and enjoy! You can also top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Further Information
Yield 8
Preparation Time is approxmiately 20 minutes.
Cooking Time is approxmiately 1 hour and 30 minutes.