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Chicken Soup

Chicken Soup recipe image
This comforting Mexican-style chicken soup is the ultimate quick dinner solution for busy weeknights. It combines tender, shredded chicken breasts with a rich, creamy base made from condensed cream of chicken soup. The addition of thin ribbons of flour tortillas adds a delightful texture and heartiness that transforms this simple dish into a satisfying meal. It&# 226;€™s a fusion of homestyle comfort and Mexican flavors, perfect for cold evenings or when you need something warm and nourishing. The soup comes together in under 30 minutes, making it an ideal choice for meal prep or spontaneous family dinners. Simple ingredients yield a deeply flavorful, protein-packed bowl that feels like a warm hug.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 296.6
Description
This comforting Mexican-style chicken soup is the ultimate quick dinner solution for busy weeknights. It combines tender, shredded chicken breasts with a rich, creamy base made from condensed cream of chicken soup. The addition of thin ribbons of flour tortillas adds a delightful texture and heartiness that transforms this simple dish into a satisfying meal. It&# 226;€™s a fusion of homestyle comfort and Mexican flavors, perfect for cold evenings or when you need something warm and nourishing. The soup comes together in under 30 minutes, making it an ideal choice for meal prep or spontaneous family dinners. Simple ingredients yield a deeply flavorful, protein-packed bowl that feels like a warm hug.
Ingredients
  • 3 To 4 pounds of chicken (I used chicken breasts because they're easy to de-bone.)
  • 1 /4 oz can of cream of chicken soup
  • 1 Oz package of flour tortillas, frozen or refrigerated
  • 2 Teaspoon. salt
  • 1 Teaspoon. black pepper
Directions
  1. 1
    Cut the chicken breasts into bite-sized cubes.
  2. 2
    In a large pot, combine the chicken pieces with enough water to cover them by about two inches.
  3. 3
    Bring the water to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is cooked through, about 15-20 minutes.
  4. 4
    While the chicken cooks, slice the flour tortillas into thin strips.
  5. 5
    Remove the cooked chicken from the broth and shred it using two forks, leaving some chunks for texture.
  6. 6
    Stir the cream of chicken soup into the remaining hot broth in the pot until smooth.
  7. 7
    Add the shredded chicken back into the creamy broth.
  8. 8
    Stir in the tortilla strips and let them soften for 2-3 minutes.
  9. 9
    Season with salt and black pepper to taste.
  10. 10
    Serve hot in bowls.

Nutrition Facts

Amount Per Serving
Calories 296.6kcal
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 3.7g19%
Cholesterol 89.0mg30%
Sodium 9915.5mg414%
Total Carbohydrate 8.0g3%
Dietary Fiber 0.8g4%
Sugars 0.1g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, soup, mexican, cream, tortilla, comfort, easy, quick, dinner, family, hearty, shredded, broth, warm, simple, breast, pepper, salt, recipe, meal
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-115/