This comforting South of the Border Chicken Soup is a quick and satisfying meal that combines tender chunks of chicken with a rich, slightly spicy broth. The base is thickened with flour and infused with chili powder, creating a velvety texture that feels like a warm hug. Fresh onions, peppers, and garlic provide aromatic depth, while mixed vegetables add color and nutrition. The star of the show is the crispy, golden tortilla strips fried in vegetable oil and scattered on top just before serving. They offer a delightful crunch that contrasts perfectly with the soft soup. Ideal for busy weeknights or chilly evenings, this dish brings together simple pantry staples for a flavorful experience that rivals restaurant-style Mexican-American classics.
South Of The Border Chicken Soup
Description
This comforting South of the Border Chicken Soup is a quick and satisfying meal that combines tender chunks of chicken with a rich, slightly spicy broth. The base is thickened with flour and infused with chili powder, creating a velvety texture that feels like a warm hug. Fresh onions, peppers, and garlic provide aromatic depth, while mixed vegetables add color and nutrition. The star of the show is the crispy, golden tortilla strips fried in vegetable oil and scattered on top just before serving. They offer a delightful crunch that contrasts perfectly with the soft soup. Ideal for busy weeknights or chilly evenings, this dish brings together simple pantry staples for a flavorful experience that rivals restaurant-style Mexican-American classics.Ingredients
Directions
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Heat vegetable oil in a large skillet or saucepan over medium-high heat.
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Add tortilla strips to the hot oil and fry, stirring constantly, until they are golden brown and crispy.
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Remove tortilla strips and drain on a plate lined with paper towels; set aside to keep crisp.
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Reduce heat to medium; add chopped onion and peppers to the remaining oil in the skillet.
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Saut&# 195;© onions and peppers until they are soft and translucent, about 5 minutes.
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Add minced garlic and cook for 1 minute until fragrant.
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Stir in flour and cook for 1 minute to remove the raw flour taste.
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Gradually whisk in chicken broth, ensuring no lumps form.
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Stir in chili powder, cubed cooked chicken, and mixed vegetables with their liquid.
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Bring the soup to a simmer and cook for 5-10 minutes until heated through and slightly thickened.
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Ladle soup into bowls and top generously with the reserved crispy tortilla strips.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 262.9kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 249.8mg11%
- Total Carbohydrate 21.7g8%
- Dietary Fiber 1.5g6%
- Sugars 0.3g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
