
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
12
Moderate
Nutrition per serving
Calories532.7 kcal (27%)
Total Fat27.6 g (39%)
Carbs34.2 g (13%)
Sugars9.2 g (10%)
Protein39.9 g (80%)
Sodium2067.4 mg (103%)
Fiber6.6 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
college inn

2 x 14.5 ozfire roasted tomatoes
cans

3chicken breasts

3 tablespoonscumin

2 tablespoonschili powder

1 teaspooncayenne pepper

salt
to taste

pepper
to taste

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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