Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 tablespoon canola oil; 1 jalapeño, chopped; 2 cloves garlic; 1 cup chopped yellow onion; 2 tablespoons tomato paste; 2 tablespoons ground cumin; 1 tablespoon ground chili powder; 1/2 teaspoon ground cayenne pepper; 15 ounce canned tomatoes; 4 cups chicken broth; 1 cup frozen corn; 1 cup cilantro, chopped; 2 tablespoons fresh lemon juice; 4 Tortillas

7 steps

Prep:10minCook:45min

This can be spicy, adjust spice to taste, such as omitting cayenne pepper and using small jalapeño.

Updated at: Tue, 05 Nov 2024 00:13:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories291.7 kcal (15%)

Total Fat7.4 g (11%)

Carbs52.9 g (20%)

Sugars10.8 g (12%)

Protein9.7 g (19%)

Sodium1188.6 mg (59%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespooncanola oil

1jalapeño

chopped

2cloves garlic

1 cupyellow onion

chopped

2 tablespoonstomato paste

2 tablespoonsground cumin

1 tablespoonground chili powder

½ teaspoonground cayenne pepper

15 ouncecanned tomatoes

4 cupschicken broth

1 cupfrozen corn

1 cupcilantro

chopped

2 tablespoonsfresh lemon juice

4tortillas

Instructions

Step 1

In large stockpot heat 1/2 tablespoon of oil. Add chicken and brown on each side, about 2 minutes per side. Remove chicken. Heat additional 1/2 tablespoon of oil, add garlic, onion and jalapeño. Sauté until onion is soft, about 3 minutes.

Step 2

Add tomato paste and cook about 2 minutes until paste is slightly brown. Add cumin, chili powder and ground cayenne pepper

Step 3

Stir in canned tomatoes and chicken broth and bring to a boil. Return chicken breasts to pot and simmer for about 30 minutes or longer until chicken is no longer pink inside.

Step 4

Cut tortillas into 2” strips. Coat with cooking spray and bake at 400 until crisp, about 10 minutes (or less).

Step 5

Remove chicken and shred with 2 forks.

Step 6

Return chicken to pot, add corn and simmer another 5 minutes.

Step 7

Stir in cilantro and lemon juice. Serve with baked tortilla strips.