Hearty Chicken Tortilla Soup Recipe
This hearty chicken tortilla soup is creamy and filled with delicious shredded chicken, rice, and vegetables.
Serving6 people
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 boneless, skinless chicken breasts, cubed
- 29 ounces chicken broth, 2 (14.5 ounces) cans
- 1 teaspoon cumin
- ¾ cup long grain white rice
- 11 ounces corn with red and green bell peppers, 1 can
- 10 ounces green enchilada sauce, 1 can
- 1 cup salsa
- 1 Tablespoon chopped cilantro
- 2 Tablespoon lime juice
- ½ cup shredded fiesta blend cheese
- 4 corn tortillas
- cooking spray
Instructions
- 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.
- Top with extra cheese, sour cream, avocados and tortilla strips.
- 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.
Notes
With all of the shipping delays there have been plenty of issues with things out of stock in the grocery stores, so if you are having a hard time finding the corn with peppers you might just have to make your own! The Food Network has a great recipe for sautéed corn and green peppers that would be great in place of the can of corn for this recipe.
Nutrition
Calories: 357 kcal · Carbohydrates: 45 g · Protein: 25 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 1373 mg · Potassium: 705 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 791 IU · Vitamin C: 17 mg · Calcium: 119 mg · Iron: 2 mg