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Chicken Tortilla Soup

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6 Servings
Calories: 469kcal
Author: asclavijo

Ingredients

Sautee

  • 1 Tbsp vegetable oil
  • 1 small onion diced
  • 2 Tbsp garlic minced
  • 1-2 jalapenos finely diced

Add and Simmer together

  • 4 oz can green chilies
  • 2 cups roasted corn frozen
  • 6 cups low-sodium chicken broth
  • 14.5 oz can black beans rinsed and drained
  • 14.5 oz fire-roasted diced tomatoes
  • 2-3 Tbsp chicken base
  • 1 Tbsp chili powder
  • 1 Tsp cayenne pepper
  • 2 limes juiced, plus wedges for garnish
  • 3 chicken breasts boneless and skinless

Finishing touches

  • 1-2 cup cilantro leaves roughly chopped - I add 1c to the soup before serving and 1 cup served as a topping
  • Corn chips or grilled tortilla strips
  • 1 cup Monterey jack cheese shredded
  • 1 avocado pitted, sliced

Instructions

  • In a large saucepan heat the vegetable oil. Add onion, garlic and jalapeño and cook for 3 minutes.
  • Pour the green chili, corn, chicken broth, tomatoes, beans, chicken bar, chili powder, cayenne pepper, and lime into the pot and bring to a boil. Simmer until ready to add chicken.
  • Uncooked breasts: about 25 minutes prior to eating, add chicken breasts. Note: if using cooked chicken, like costco rotisserie chicken, add about 10 minutes prior to serving.
  • Once chicken is cooked remove from pot, shred, then add back to pot.
  • Add fresh cilantro.
  • Ladle soup into bowl and top with a lime wedge
  • Add grilled tortilla strips or crushed corn chips, avocado slices and cheese.

Nutrition

Calories: 469kcal | Carbohydrates: 38g | Protein: 41g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1160mg | Potassium: 1230mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1390IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 4mg