Description

Chicken Tortilla Soup is a comforting, flavorful dish perfect for chilly evenings or casual gatherings. This hearty soup features tender chicken simmered in a savory broth with vibrant vegetables and crispy tortilla strips, creating a delightful blend of textures and tastes that are sure to impress your guests. Easy to prepare and customizable with your favorite toppings, this recipe is a must-try for any home cook looking to warm hearts and bellies.

Ingredients

Scale

3 boneless, skinless chicken breasts (about 1.5 lbs)
3 cloves fresh garlic, minced
1 medium onion, diced
1 cup bell peppers, diced (mix of colors)
1 can (14.5 oz) diced tomatoes (low-sodium)
4 cups chicken broth (low-sodium)
1 cup corn kernels (fresh or frozen)
1 cup tortilla strips
¼ cup fresh cilantro, chopped
2 tsp cumin
2 tsp chili powder
salt and pepper to taste

Instructions

Prep your ingredients: Dice the onion, bell peppers, and garlic.
Sauté the veggies: In a large pot over medium heat, add olive oil and sauté onions and peppers until soft (about 5 minutes).
Add chicken and broth: Stir in chicken breasts, diced tomatoes, and chicken broth; bring to a simmer.
Incorporate spices: Add cumin, chili powder, salt, pepper, and corn kernels; simmer for another 20 minutes until chicken is cooked through.
Shred the chicken: Remove cooked chicken from the pot; shred using two forks and return to the pot along with cilantro.
Final touches: Let it simmer for an additional 5 minutes before serving. Top each bowl with tortilla strips.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 320
Sugar: 4g
Sodium: 560mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 28g
Cholesterol: 70mg

Keywords: To make it vegetarian-friendly, replace the chicken with black beans and use vegetable broth. For a thicker soup, mash some beans or add cornmeal during cooking.