Chicken Tortilla Soup
Homemade Chicken Tortilla Soup is a warm, spicy, comforting bowl of soup.
Servings: 6
Ingredients
- 1-2 Tablespoons Canola Oil
- 1 Large Onion (diced)
- 1 Jalapeno (diced)
- 3 Garlic Cloves (minced or 1/2 teaspoon Garlic Powder)
- 1 lb. Chicken Breasts or Rotisserie Chicken (cooked, cubed or shredded)
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- (1) 10-ounce can Rotel Tomatoes + Green Chilies
- 1/4 cup Cilantro
- 4 cups Chicken Broth
Corn Tortilla Strips:
- 6-8 Corn Tortillas cut into strips lengthwise
- 1/2- 3/4 cup Canola Oil
- Salt
Toppings:
- 1 Avocado cut into bite size pieces
- 1 cup Mexican Cheese or Cheddar Cheese
- 1/2 cup Sour Cream or Mexican Crema
- Cilantro
- Lime
Instructions
- In a large pot, heat oil over medium-high heat. Add onion and saute for 3-4 minutes. Add jalapenos and garlic. Cook for 1-2 minutes. Add chicken breast. Cook for 7-8 minutes or until chicken is no longer pink. Add salt, pepper, chili powder, and cumin. Stir.
- In a blender or food processor, puree canned tomatoes and cilantro. Add to pot. Stir in chicken broth and cover. Cook for at least 15-20 minutes on low heat. Taste for seasonings.
- In large skillet, heat oil over medium high heat. Once it starts to sizzle, add corn tortilla strips. Using tongs, flip and stir to fry evenly. Fry for 1-2 minutes or until golden and crispy. Remove from oil and place on paper towel lined plate. Sprinkle with salt.
- Ladle soup into bowls. Top with tortilla strips, avocado, and cheese.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 18g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1455mg | Potassium: 498mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 16.7mg | Calcium: 44mg | Iron: 1.3mg