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Amazing Chicken Tortilla Soup

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Ingredients

Adjust Servings:
2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder

Nutritional information

163.3
Calories
33 g
Calories From Fat
3.8 g
Total Fat
0.8 g
Saturated Fat
30.2 mg
Cholesterol
828.5 mg
Sodium
15.5 g
Carbs
2.9 g
Dietary Fiber
5.3 g
Sugars
16.2 g
Protein
409 g
Serving Size

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Amazing Chicken Tortilla Soup

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    How do I keep losing Chicken Tortilla soup recipes? Well, I made this one tonight and saved it... and it's a keeper. It was pretty easy and delicious! I went a little light on the chicken 1/2 the meat from a 2# rotisserrie chicken and added a can of black beans drained. I didn't have jalapeno, so used 1/2 a serrano... they are spicier. I didn't have green pepper, so I swapped 1/2 yellow and 1/2 orange. I also put out sour cream, cilantro, diced avocado, and chopped olives for additional garnish/nutrition. It's a generous 10 servings! Also, throwing in some crushed chips is a lot easier than frying cut tortilla strips, which is what was required in my previous recipes. It looked super tomato-ey when I was making it, but it tasted perfect!

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Amazing Chicken Tortilla Soup!, This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don’t have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeo. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!, How do I keep losing Chicken Tortilla soup recipes? Well, I made this one tonight and saved it… and it’s a keeper. It was pretty easy and delicious! I went a little light on the chicken 1/2 the meat from a 2# rotisserrie chicken and added a can of black beans drained. I didn’t have jalapeno, so used 1/2 a serrano… they are spicier. I didn’t have green pepper, so I swapped 1/2 yellow and 1/2 orange. I also put out sour cream, cilantro, diced avocado, and chopped olives for additional garnish/nutrition. It’s a generous 10 servings! Also, throwing in some crushed chips is a lot easier than frying cut tortilla strips, which is what was required in my previous recipes. It looked super tomato-ey when I was making it, but it tasted perfect!, I made this tonight and its a keeper. used what extra veggies i had in my fridge as well, carrots and celery and 1/4 cup of dry rice for more body. Obviously a versatile recipe


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    Steps

    1
    Done

    Saut Onion, Garlic, Jalapeo and Green Pepper With Olive Oil in a Large Pot Until Soft.

    2
    Done

    Add All the Rest of the Ingredients to the Large Pot and Bring to a Boil.

    3
    Done

    After About 15 Minutes, Remove the Chicken Breasts and Shred.

    4
    Done

    Two Forks Work Well to Pull the Chicken Apart!.

    5
    Done

    Return Shredded Chicken to the Pot and Simmer an Additional 45 Minutes.

    6
    Done

    Serve, Topped With Crushed Tortilla Chips If Desired.

    Avatar Of Imani Hurley

    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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