By Patrick Caffrey
Chicken Tortilla Soup
7 steps
Prep:15minCook:3h 30min
Updated at: Thu, 17 Aug 2023 00:04:27 GMT
Nutrition balance score
Good
Glycemic Index
34
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories532 kcal (27%)
Total Fat27.6 g (39%)
Carbs33.9 g (13%)
Sugars9.4 g (10%)
Protein39.9 g (80%)
Sodium2067.1 mg (103%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1white onion
chopped
3 TablespoonsGarlic
chopped or minced
Olive oil
to cover bottom of pot
8 CupsChicken Broth
2 x 14.5 Ozcans of fire roasted tomatoes
3chicken breasts
3 tablespoonscumin
2 tablespoonschili powder
1 teaspooncayenne pepper
salt
to taste
pepper
3bay leaves
3carrots
big, chopped
frozen corn
shredded Mexican cheese
1jalapeño peppers
chopped
red pepper flakes
Optional, to taste
Instructions
Step 1
In the pot, heat the oil and add onions and garlic until translucent. (5-10 mins)
Step 2
Add all other ingredients except for the cheese. (Yes raw chicken as well)
Step 3
Bring pot to boil and let simmer for 3 hours.
Step 4
Remove the chicken from the soup and shred. Should be able to be shredded with little effort.
Step 5
Add chicken back in. Add the bag of cheese.
Step 6
Once melted, take off heat
Step 7
Serve with cheese, avocado, and tortilla chips.
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