Chicken Tortilla Soup Recipe2019-02-05
- Servings : 6
20-Minute Authentic Chicken Tortilla Soup Recipe
The best authentic chicken tortilla soup recipe on the web!
I love tortilla soup and this Chicken Tortilla Soup can be ready in just 20 minutes!! This makes it a great recipe for an easy weekday meal! It is also just what you need on a cold winters day! Or any day really! It is great if you are trying to loose a few pounds as well. It is delicious and filling and does not add pounds around the waist!
If you wanted you could also make this in your slow cooker or crock pot. Just add all of the ingredients into your crock pot, except for the toppings limes, avocado, tortilla strips. I would also wait and add the cilantro towards the end but some people add it in at the beginning.
You could also add black beans or kidney beans. You can replace the chicken with turkey or beef. This recipe is so versatile you can change it easy as you like.
You can also easily make your own baked tortilla strips by brushing each side of a tortilla(s) with olive oil and then cutting the tortilla(s) into strips. Scatter the strips onto a baking sheet in a single layer. Bake in a 350 degree preheated oven for 8 to 10 minutes. If you want you can lightly sprinkle some salt onto the strips before baking them. I myself do not like cooking with salt, that’s why you rarely see my recipes with salt. Store the strips in a zip lock bag to keep the air out so they stay fresh longer.
If you try this recipe please come back here and leave a comment on how liked it, if you did anything different let me know. Thanks for reading and cooking with me!
What You’ll Need
- 1 teaspoon olive oil
- 15 ounces roasted chicken breast, shredded
- 1 medium white onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- ¾ teaspoon ground cumin
- ¾ teaspoon chili powder
- 900 mL chicken broth
- 1 – 28oz can crushed tomatoes
- ⅓ cup chopped fresh cilantro
- baked tortilla strips
- ½ cup preshredded part-skim mozzarella cheese
- 1 avocado, peeled and diced
- 6 lime wedges (about 1½ limes)
Heat 1 teaspoon oil in a nonstick Dutch oven on medium-high. After oil is heated add the chopped onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Let it come to a boil and then reduce heat, let simmer for 5 minutes.
Add the shredded chicken to the soup and simmer until heated through. Stir in cilantro.
Ladle the soup into serving bowls and top with your choice of toppings: baked tortilla strips, cheese, and diced avocado. Serve hot, with a lime wedge on the side.