Chicken Tortilla Soup
Print Recipe
Warning: This recipe for chicken tortilla soup is about to change your soup game. Sure, you can’t beat classic chicken soup, but you need to have a few iterations in your arsenal to keep dinner interesting. Our Mexican-inspired version has the basics--tender meat and plenty of veggies--but we kick it up a notch by throwing in some jalapeños, black beans, taco seasoning and, of course, crunchy tortilla strips. Best of all, you can pull it off in an hour.
Ingredients
Soup
1 tablespoon extra-virgin olive oil
1 red onion, chopped (reserve 3 tablespoons for garnish)
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
2 poblano peppers, seeded and chopped
1 jalapeño, seeded and minced
3 garlic cloves, minced
3 tablespoons taco seasoning
One 28-ounce can crushed tomatoes
4 cups chicken broth
1 rotisserie chicken, skin removed and meat shredded (about 3½ cups)
One 15-ounce can black beans
2 cups frozen corn, thawed
1½ cups frozen peas, thawed
Salt and freshly ground black pepper, to taste
To Finish
Crispy tortilla strips or crushed tortilla chips
Reserved red onion, minced
3 tablespoons chopped fresh cilantro
Lime wedges
Directions
1. Make the Soup: In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
2. Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
3. Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper.
4. To Finish: To serve, ladle the soup into bowls. Garnish each bowl with a handful of tortilla strips, 1 teaspoon red onion and 2 teaspoons cilantro. Serve hot and with lime wedges on the side. Leftover soup can be stored in the refrigerator for up to a week or in the freezer for up to a month.
Soup
407 calories
14g fat
49g carbs
25g protein
14g sugars
To Finish
73 calories
3g fat
11g carbs
1g protein
0g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.