Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Cuisine: Mexican, Latin American, American
Ingredients: Chicken Broth:; 1 lb chicken breasts boneless, skinless; 9 cups water it will cook down to about 7-8 cups of stock; 2 bay leaves; 1 tsp whole coriander seeds; 1 tbsp whole peppercorns; Chicken Soup:; 3 Tbsp olive oil; 1 yellow onion; 2 tomatoes diced; 15 oz can of corn drained; 15 oz can black beans drained (if using dry, make sure to wash and soak them first); 3 garlic cloves; cooked chicken from above shredded; 7-8 cups cooked broth; 8 oz tomato sauce; Toppings:; Monterrey Jack cheese; Sour cream; Green Onion; Tortilla strips

10 steps

Prep:10minCook:3h 10min

Updated at: Mon, 20 May 2024 20:14:33 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories396.5 kcal (20%)

Total Fat17.7 g (25%)

Carbs29.6 g (11%)

Sugars8.3 g (9%)

Protein30.9 g (62%)

Sodium1469.4 mg (73%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large pot, combine water, chicken, bay leaves peppercorns, and coriander. Bring to boil and lower heat to low. Cook for about 2 hours on low heat. Stir occasionally.

Step 2

Set the chicken and the broth aside for now. Strain out and discard the bay leaves and coriander. Shred or dice the chicken once it's cooled enough to handle.

Step 3

Preheat medium pot over medium heat and add onion. Saute until transparent.

Step 4

Add tomatoes and saute for 2-3 minutes. Add the minced (or pressed) garlic, mix well.

Step 5

Add corn and beans. Cook for 2-3 minutes.

Step 6

Add cooked chicken and cook for a couple more minutes.

Step 7

Add broth, tomato sauce, and seasoning. Bring to boil and lower heat to medium-low to low.

Step 8

Cook for about 45 minutes, stirring occasionally. (If using dry black beans, cook on low until beans are soft.)