Hearty Chicken Tortilla Soup

Sometimes, when the weather starts to get chillier, the only thing that can warm me up is soup! It warms you from the inside, out! I have a DEEP love of Cafe Zupas and their amazing soups here in Utah, but the closest one is over an hour away. Their Chicken Tortilla Soup is one of my absolute favorites. I added a little extra stuff to make it a bit more “hearty”, and it turned out delicious. Serve it up in these delicious homemade bread bowls, and you have yourself and amazing cold-day dinner! 🙂

Serves: 4-6

Hearty Chicken Tortilla Soup

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 2 chicken breasts, cubed
  • 2 (14.5 ounce) cans of chicken broth
  • 1 teaspoon cumin
  • 3/4 cup of long-grain white rice
  • 1 (11 ounce) can corn with red and green bell peppers
  • 1 (10 ounce) can green enchilada sauce
  • 1 cup salsa
  • 1 Tablespoon chopped cilantro
  • 2 Tablespoons lime juice
  • 1/2 cup fiesta blend cheese
  • 4 corn tortillas
  • Cooking spray

Instructions

  1. In a large sauce pot, cook the cubed chicken and olive oil on medium heat until it is browned. Add the broth, cumin, and rice until boiling. Cover and let simmer on low for 20 minutes. Stir in corn, enchilada sauce, salsa, cilantro, and lime juice. Add cheese right before serving.
  2. Top with extra cheese, sour cream, avocados and tortilla strips.
  3. To make the tortilla strips, cut the corn tortillas into 1/2-1" slices. Coat a frying pan with cooking spray, and add a layer of the tortilla slices. Spray the top of them with cooking spray, and turn them as they start to brown.
Recipe Type: Main Dish
7.6.4
1421
http://www.sixsistersstuff.com/recipe/2013/10/chicken-tortilla-soup/

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22 Responses to “Hearty Chicken Tortilla Soup”

  1. Nancy Gicas
    I made this last night and it was really great. Used fresh red bell pepper. The flavors in this soup just make your mouth water. I also heated up black beans for those that like them. Next time will cook the rice separately as it became too much like a stew.
  2. Quick question! I'd like to make this tomorrow but I'd like to make it in my crock pot. I know most of the ingredients will cook the same on low but unsure about the rice. Can I add the rice when I start the soup and cook on low, 8 hours or do you think it will expand too much? Thanks for any advice! :)

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