Description
A comforting and flavorful chicken tortilla soup, perfect for any time of year, and customizable to your taste.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Corn tortillas, cut into strips
- Avocado, diced (for garnish)
- Cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot, sauté onions and garlic over medium heat until softened.
- Add the shredded chicken, chicken broth, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for about 20 minutes to let the flavors meld.
- While the soup simmers, fry the tortilla strips in a separate pan until crispy.
- Serve the soup hot, topped with tortilla strips, diced avocado, cilantro, and a squeeze of lime.
Notes
Use leftover rotisserie chicken for a quicker option. Adjust the spice level by adding more chili powder or diced jalapeños.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg