Cooking

Chicken Tortilla Soup

Print

Chicken Tortilla Soup

This soup is always a crowd pleaser! It is super easy to make and it freezes very well! Melty cheese, tender chicken, flavorful broth...it will have you saying "mmmmm!"

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 5 large garlic cloves, minced or grated on a micro plain
  • 1 jalapeño, minced
  • 1 medium green pepper, finely chopped
  • 64 oz. low sodium chicken broth
  • ¾ c. white wine
  • 28 oz. crushed tomatoes
  • 15 oz. tomato sauce
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 2 tbsp. salt
  • 2 tbsp. sugar
  • 2 c. frozen corn
  • 4 chicken breasts, quartered
  • juice of half a lime
  • tortilla chips, for topping
  • shredded sharp cheddar cheese, for topping
  • cilantro, for garnish (optional)

Instructions

  • Heat olive oil in large pot until fluid and hot.
  • Add onion, jalapeño, green pepper, and garlic. Sauté until soft.
  • Add all of the rest of the ingredients to the pot except for the lime juice, chicken and toppings/garnish.
  • Bring the mixture to a boil and add chicken. Reduce heat and allow mixture to gently simmer until the chicken is cooked through (about 15 minutes).
  • Remove chicken and shred with two forks. Continue to simmer the soup mixture (without the chicken) for an additional 45 minutes.
  • When the 45 minutes is up, add shredded chicken and lime juice and stir to combine.
  • Serve each bowl with tortilla chips and plenty of shredded cheese on top!

Notes

  • For little to no heat,  remove seeds and membrane from the jalapeño.  If you like a little kick, leave them in.  I usually meet somewhere in between by removing half.  
  • I prefer to buy a block of sharp cheddar and shred it myself.  It melts better and has more flavor!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating