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Chicken Tortilla Soup

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 2 cups tortilla strips
  • 1 avocado, diced
  • 1 lime, cut into wedges

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Chicken Tortilla Soup

Created by: Howcan Team

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 2 cups tortilla strips
  • 1 avocado, diced
  • 1 lime, cut into wedges

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced onion, minced garlic, and diced jalapeno. Cook for 5 minutes, or until the vegetables are softened.
  • Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder, and cook for 1 minute.
  • Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir in the shredded chicken, black beans, frozen corn, and chopped cilantro. Simmer for an additional 10 minutes.
  • Season the soup with salt and pepper to taste.
  • To serve, ladle the soup into bowls and top with tortilla strips, diced avocado, and a squeeze of lime juice.
  • Enjoy the delicious chicken tortilla soup!
Soup
Mexican

Chicken tortilla soup is a popular Mexican dish with a rich history dating back to the Aztecs. This hearty soup is made with shredded chicken, tomatoes, onions, garlic, and a variety of spices, all simmered together to create a flavorful broth. The addition of crispy tortilla strips, avocado, and cheese adds a satisfying crunch and creaminess to the dish. This soup has become a staple in Tex-Mex cuisine and is enjoyed in restaurants across the United States. Chefs like Rick Bayless and Diana Kennedy have popularized their own versions of this classic soup, adding their unique twists to the traditional recipe. For the best chicken tortilla soup, look for a restaurant that uses fresh, high-quality ingredients and serves it with a side of warm tortillas or cornbread. Whether you're in Texas, California, or anywhere in between, you're sure to find a delicious bowl of chicken tortilla soup to warm your soul.

45 min

|

6

|

320 calories

Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced onion, minced garlic, and diced jalapeno. Cook for 5 minutes, or until the vegetables are softened.
  • Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder, and cook for 1 minute.
  • Add the diced tomatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir in the shredded chicken, black beans, frozen corn, and chopped cilantro. Simmer for an additional 10 minutes.
  • Season the soup with salt and pepper to taste.
  • To serve, ladle the soup into bowls and top with tortilla strips, diced avocado, and a squeeze of lime juice.
  • Enjoy the delicious chicken tortilla soup!
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