Chicken Tortilla Soup Recipes

Chicken Tortilla Soup

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that’s loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Prep: 0 10min0

Total: 0 35min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 506, Fat 23g, Saturated Fat 7g, Carbohydrate 30g, Fiber 10g, Sugar 4g, Protein 47g, Cholesterol 122mg, Sodium 1459mg

Ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 2 jalapenos, finely diced
• 6 cups low-sodium chicken broth
• One 14.5-ounce can fire-roasted diced tomatoes
• One 14.5-ounce can black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper
• 1 cup roughly chopped fresh cilantro leaves
• One 8-inch flour tortilla, grilled, cut into thin strips
• 1 avocado, pitted, sliced
• 1 cup shredded Monterrey cheese

Instruction:

1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
3. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
4. Add lime juice and fresh cilantro to the pot.
5. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca

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