Chicken Tortilla Soup
by Anonymous
Why some badges are missing
- Not vegan: ow Sodium Chicken Stock → try vegetable stock
- Not vegetarian: ow Sodium Chicken Stock → try vegetable stock
- Not gluten-free: orn Tortillas
- Not dairy-free: Sour Cream → try oat cream
- Not low-FODMAP: orn Tortillas
- Not low-histamine: (10 Oz. Can) Rotel Tomatoes And Green Chilies → try roasted red pepper purée
- Not kidney-friendly: ow Sodium Chicken Stock → try low-salt vegetable stock
Based on listed ingredients — always check labels for allergies.
About this recipe
A Tex-Mex inspired soup of shredded spiced chicken, peppers and onions in a tomato-based broth, typically served with tortilla strips and garnishes for a warming midweek supper.
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
2 whole
Boneless — Skinless Chicken Breasts
1 Tablespoon
Olive Oil
1 /2 teaspoon
umin
1 teaspoon
hili Powder
0.5 teaspoon
arlic Powder
0.5 teaspoon
Salt
1 Tablespoon
Olive Oil
1 c up
Diced Onion
0.25 c up
Diced Green Bell Pepper
0.25 c up
Red Bell Pepper
3 c loves
arlic — Minced
1 c an
(10 Oz. Can) Rotel Tomatoes And Green Chilies
ow Sodium Chicken Stock
3 tablespoon s
4 cup s
Hot Water
2 c ans
(15 Oz. Can) Black Beans — Drained
3 tablespoon s
ornmeal Or Masa
5 whole
orn Tortillas — Cut Into Uniform Strips Around 2 To 3 Inches
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FOR THE GARNISHES:
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
rated Monterey Jack Cheese
ilantro
Instructions
Step by step
- 1
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
- 2
Place chicken breasts on a baking sheet. Bake for 20 to , or until chicken is done. Use two forks to shred chicken. Set aside.
- 3
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, then add shredded chicken and stir.
- 4
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for , uncovered.
- 5
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional . 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 before serving. Five minutes before serving, gently stir in tortilla strips.
- 6
Ladle into bowls, then 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.)
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Recipe
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Chicken Tortilla Soup
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January 8, 2011
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1092
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Prep Time:
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Difficulty:
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Easy
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Cook Time:
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Servings:
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8 Servings
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Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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