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!
