This Mexican Chicken Tortilla Soup has the perfect mix of ingredients and spice's that i love alongside a healthy serving of vegetables, all in a warm, comforting broth. And it only takes an short time to make i love it it's quick and easy just what i need
Soup’s on!
Friends, I’m starting to get really excited about making soups this fall. There’s just something about having all the ingredients in one tidy little bowl that makes cleanup soooo much easier. It really appeals to the neat freak in me. Plus, packing a soup like this for lunch the next day makes eating leftovers super convenient.
Total win in my book.
If you’re looking for a flavorful chicken tortilla soup that tastes like it’s been simmering on the stove all day but only takes about an hour to whip up, then this is for you. This recipe is so good, it’ll trick your friends and their taste buds into thinking you spent all day in the kitchen pouring your heart and soul into this bowl of deliciousness. But don’t worry, I certainly won’t tell them it didn’t take you anywhere near that long. My lips are sealed.
This bowl of soup has the perfect amount of heat alongside a healthy serving of vegetables, all in a warm, comforting broth – perfect for the cool nights that are sure to come. While the combination of various chili powders, cumin and smoked paprika give the chicken tortilla soup a slightly spicy kick, the lime juice and cilantro add hints of brightness and fragrance that make my mouth water. Top it all off with a healthy dollop of greek yogurt (or sour cream), a sprinkle of shredded Mexican cheese and all you have left to do is one thing…
BUST OUT THE TORTILLA CHIPS!
I like to crush up my tortilla chips, put them into my soup and eat them right away before they get too soggy. John, on the other hand, likes to let them sit in the broth and soak as long as possible until there’s no crunch left. And then there are those people who don’t like tortilla chips in their soup at all and prefer to eat them separately in between bites. Crazy if you ask me! But to each his own. As long as you at least like tortilla chips, you’re not that weird in my book.
All this talk about tortilla chips has me wanting to let you in on a little secret.
I really love chips. Like really really.
Potato chips. Corn chips. Tortilla chips. And all other chip-like products. You know the ones I’m talking about – cheesy curls, cheesy puffs and everything in between. They’re just so salty and delicious, if they were healthier for me, I’d eat them every day. Sadly, most of them aren’t. But guess what? Tortilla chips aren’t that bad for you!
PREPARATION
For the Chicken
Put in 375 degree oven for 25 to 30 minutes until cooked through, depending on the thickness of the breasts. While that’s cooking, get started on your prepping and dicing the vegetables.
Once chicken is done, pull it out of the oven and let cool for about 6 minutes until it can handled without burning yourself.
Shred chicken using a fork and knife. Set aside until ready to use.
For the Soup
Heat oil in large pot over medium heat. Add diced onions and peppers. Cook, stirring, for about 4 minutes or until onions become translucent.
Add garlic, chili powder, cumin, oregano, smoked paprika and onion powder. Stir until well combined.
Add diced tomatoes, black beans, corn, green chilies, chicken stock, tomato paste and salt. Let simmer for 7 minutes.
Add shredded chicken and cook for 15 more minutes.
Serve in bowls and top with cilantro, limes, crushed corn tortilla chips, plain Greek yogurt and Mexican shredded cheese.
To make this even easier, you can use a store-bought cooked rotisserie chicken and just use some of that shredded chicken instead of baking your own, saving you 20-30 minutes!
INGREDIENTS
For the chicken
4 large chicken breasts (about 2 pounds to 2 1/2 pounds total)
1 tablespoon olive oil
1 teaspoon oregano
1.5 teaspoon chili powder
2 teaspoons cumin
2 teaspoons garlic
1 teaspoon coarse sea salt
For the soup
2 tablespoon olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 cloves garlic, minced
2 teaspoon ancho chili powder
2 teaspoon cumin
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon onion powder
1 14-ounce can diced tomatoes
8 ounces black beans, drained (about 1/2 a 15-ounce can)
8 ounces whole kernel corn, drained (about 1/2 a 15-ounce can)
1 4-ounce can diced green chilies
4 cups chicken stock
3 tablespoons tomato paste
2 teaspoon salt
For the toppings
Chopped cilantro
Lime wedges
Corn tortilla chips
Plain Greek yogurt or sour cream
Mexican shredded cheese
NUTRITION INFORMATION
Serving Size: 1 (486 g) Servings Per Recipe: 4
Calories 523.3 Calories from Fat 147 28% Total Fat 16.4 g 25% Saturated Fat 3.2 g 15% Cholesterol 74.5 mg 24% Sodium 962.5 mg 40% Total Carbohydrate 60.1 g 20% Dietary Fiber 4.8 g 19% Sugars 0.6 g 2% Protein 35.5 g 70%
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