Description
Warm up with this comforting chicken tortilla soup, a delightful blend of tender chicken, zesty tomatoes, and crunchy tortilla strips. Perfect for chilly evenings or family gatherings, this easy recipe is ready in under an hour. With its customizable ingredients and vibrant presentation, it's sure to become a favorite among your loved ones.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup corn kernels (fresh or frozen)
- ½ cup fresh cilantro, chopped
- 1 cup tortilla strips (store-bought or homemade)
- Salt and pepper to taste
- 1 tsp ground cumin
Instructions
- In a large pot over medium heat, combine chicken breasts and chicken broth. Bring to a simmer and cook for about 15 minutes until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks.
- In the same pot, sauté diced onion and minced garlic until translucent (about 5 minutes).
- Stir in shredded chicken, canned tomatoes, corn kernels, salt, pepper, and cumin. Mix well.
- Let the soup simmer for an additional 10 minutes to meld flavors.
- Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added spice, include jalapeños or your favorite chili peppers. Substitute black beans for corn for extra protein. Store leftovers in an airtight container for up to three days; reheat on the stove.