Description
A straightforward recipe for classic chicken tortilla soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can mild enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Shredded Monterey Jack cheese, for topping
- Avocado, diced, for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add diced tomatoes, enchilada sauce, chicken broth, cumin, and chili powder. Bring the mixture to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and heat through for 5 minutes. Season with salt and pepper.
- While the soup simmers, fry or bake the tortilla strips until crisp.
- Ladle soup into bowls. Top each serving with tortilla strips, shredded cheese, and diced avocado.
Notes
- For crispier tortillas, bake the strips at 375 degrees Fahrenheit for 10-12 minutes, turning halfway through.
- You can use rotisserie chicken to save time.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7
- Sodium: 650
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 90
Keywords: Chicken Tortilla Soup, Mexican soup, easy chicken soup, tortilla soup recipe