Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 140
- Fat: 2 g
- Saturated fat: 1 g
- Carbohydrates: 22 g
- Sugar: 2 g
- Sodium: 410 mg
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
Recipe type: Appetiser
Cuisine: Chinese
Prep time:
Cook time:
Total time:
This amazing Chicken Tortilla Soup Recipe is very quick to prepare, nutritious and flavorful. Besides the colorful ingredients, the topping of finely chopped avocado, pure cheese, nicely crushed tortilla chips and fresh green leaves of onion makes it a superb dish to be be dished up on various family or other social gettogether. You can store Chicken Tortilla Soup in your refrigerator for 3 to 5 days it does not loose its taste quickly. Serving this soup with some recently baked war, tortillas and corn breads is a best idea.
Ingredients
- Onion (chopped) – ¾
- Garlic micned – 2 ¼ cloves
- Olive oil – 2 ¼ teaspoons
- Dried oregano – ¾ teaspoon
- Crushed tomatoes – ¾ can
- Condensed chicken broth – ¾
- Water – 3 tablespoons
- Whole corn kernels (cooked) – ¾ cup
- White hominy – ¾ cup
- Green chile peppers (chopped) – ¾ can
- Black beans rinsed and drained – ¾ can
- Fresh cilantro – 3 tablespoons
- Boneless chicken breast halves – 1 ½
- Crushed tortilla chips – Handful
- Avocado – Sliced
- Shredded Cheese Monterey Jack cheese is preferred
- Chopped green onions
Instructions
- Pour 1 tablespoon of olive oil into a medium cooking pot and heat over medium heat. Add the chopped onion and minced garlic into the warm oil and fry the mixture until tender, stirring constantly but gently.
- Stir in chili powder, dried oregano, crushed tomatoes, condensed chicken broth and 1¼ cup of lukewarm water. Stop stirring now and bring the mixture to boil.
- Slow down the heat to middle-low and let it simmer for the next 8 to 10 minutes.
- In the meantime, mix the cooked whole corn kernels, white hominy, chopped green chile peppers, drained black beans, chopped fresh cilantro and boneless chicken breast halves in a large mixing bowl. Add this mixture to the pot and let it simmer for another 10 minutes until thick puree.
- Remove the pot from stove and ladle the Chicken Tortilla Soup among 6 medium soup bowls.
- Garnish the soups with crushed tortilla chips, avocado slices, cheese, and chopped green onion. Serve Warm and enjoy!
Instructions
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1
 – ¾ Garlic micned – 2 ¼ cloves Olive oil – 2 ¼ teaspoons Dried oregano – ¾ teaspoon Crushed tomatoes – ¾ can Condensed chicken broth – ¾ Water – 3 tablespoons Whole corn kernels (cooked) – ¾ cup White hominy – ¾ cup Green chile peppers (chopped) – ¾ can Black beans rinsed and drained – ¾ can Fresh cilantro – 3 tablespoons Boneless chicken breast halves – 1 ½ Crushed tortilla chips – Handful Avocado – Sliced Shredded Cheese Monterey Jack cheese is preferred Chopped green onions Instructions Pour 1 tablespoon of olive oil into a medium cooking pot and heat over medium heat. Add the chopped onion and minced garlic into the warm oil and fry the mixture until tender, stirring constantly but gently. Stir in chili powder, dried oregano, crushed tomatoes, condensed chicken broth and 1¼ cup of lukewarm water. Stop stirring now and bring the mixture to boil. Slow down the heat to middle-low and let it simmer for the next 8 to 10 minutes. In the meantime, mix the cooked whole corn kernels, white hominy, chopped green chile peppers, drained black beans, chopped fresh cilantro and boneless chicken breast halves in a large mixing bowl. Add this mixture to the pot and let it simmer for another 10 minutes until thick puree. Remove the pot from stove and ladle the Chicken Tortilla Soup among 6 medium soup bowls. Garnish the soups with crushed tortilla chips, avocado slices, cheese, and chopped green onion. Serve Warm and enjoy! 3.2.1284
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