Chicken Tortilla Soup

This vibrant Chicken Tortilla Soup is a hearty, comforting bowl of warmth that brings the bright flavors of Mexico straight to your kitchen. The rich tomato-based broth is simmered with aromatic spices, onions, garlic, and peppers to create a deep, savory foundation. Tender shredded chicken adds protein, while crunchy corn tortilla strips provide the perfect textural contrast in every spoonful. It&# 226;ÂÂs an ideal dish for chilly evenings or when you need a quick, satisfying meal that feels homemade. Packed with flavor and easy to customize with your favorite toppings like avocado, cilantro, or lime, this soup is a crowd-pleaser that is both simple to prepare and deeply satisfying.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 672.5

Description

This vibrant Chicken Tortilla Soup is a hearty, comforting bowl of warmth that brings the bright flavors of Mexico straight to your kitchen. The rich tomato-based broth is simmered with aromatic spices, onions, garlic, and peppers to create a deep, savory foundation. Tender shredded chicken adds protein, while crunchy corn tortilla strips provide the perfect textural contrast in every spoonful. It&# 226;ÂÂs an ideal dish for chilly evenings or when you need a quick, satisfying meal that feels homemade. Packed with flavor and easy to customize with your favorite toppings like avocado, cilantro, or lime, this soup is a crowd-pleaser that is both simple to prepare and deeply satisfying.

Ingredients

1/2 cups Onion, Finely Chopped
1/2 teaspoons Salt
1 clove Garlic, Finely Chopped
1/4 teaspoons Pepper
2 tablespoons Vegetable Oil
15 oz Tomato Puree
4 cups Chicken Broth
1/2 cups Vegetable Oil
1/4 cups Red Bell Pepper, Chopped 10 6" Dia. Corn Tortillas *
1 tablespoons Red Chiles, Ground
2 cups Chicken Breasts, Cooked **
3/4 teaspoons Basil Leaves, Dried

Directions

1
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
2
Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3
Stir in the finely chopped garlic and cook for another minute until fragrant.
4
Add the chopped red bell pepper and cook for 3-4 minutes until slightly tender.
5
Stir in the tomato puree, ground red chiles, dried basil, salt, and pepper. Cook for 2 minutes to blend flavors.
6
Pour in the chicken broth and bring the mixture to a boil.
7
Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
8
Stir in the cooked, shredded chicken breasts and heat through for 5 minutes.
9
Meanwhile, cut the corn tortillas into strips and fry in the remaining oil until crispy, or bake until golden.
10
Ladle the hot soup into bowls and top generously with the crispy tortilla strips.
11
Serve immediately with optional garnishes like cilantro, avocado, or lime wedges.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 672.5kcal

% Daily Value *
Total Fat 36.4g56%
Saturated Fat 9.0g45%
Cholesterol 213.6mg72%
Sodium 198.8mg9%
Total Carbohydrate 7.9g3%
Dietary Fiber 0.9g4%
Sugars 5.7g
Protein 65.4g131%

* 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, tortilla, soup, mexican, spicy, tomato, broth, peppers, comfort food, dinner, easy, hearty, vegetables, simmered, onion, garlic, corn, crispy, meal prep, warm

Read it online: https://www.chefs-mate.com/recipe/chicken-tortilla-soup/