Chicken Tortilla Soup

Gluten-Free
Oct 29, 2017
2 min read

Hey everyone! I'm back with another soup recipe for the grabbing. This fall hasn't cooled down much, but that doesn't keep me away for my stash of soup recipes. Chicken Tortilla Soup is a great alternative to chicken noodle soup for those looking for a little kick. It has mild a chili flavor that can be pumped up with some hot sauce for those of you who like your food spicy. For those of you lucky enough to have cool evenings, this soup is perfect for curling up next to the fireplace!

Chicken Tortilla Soup

Yield ~ about 8 (1.5 cup servings)

Ingredients

1 Onion

3 cloves Garlic

1 T Olive Oil

1 T Chili Powder

1 t Oregano

4 cups Chicken Broth

1 can Corn

1 can Diced Tomatoes (low sodium)

1 can Black Beans (low sodium)

2 Chicken Breasts

Toppings: Tortilla Strips, Cheddar Cheese, Avocado, Sour Cream, Cilantro, Green Onion, etc.

Directions:

Bring a medium pot of water to boil, add chicken breast and cook for 10-15 minutes (until cooked through). Set aside and allow to cool. Shred with two forks or use your hands.
Dice onion and garlic.
Heat olive oil in a large pot over medium high heat. Add onion and saute onion for about 3-4 minutes, add garlic and cook for about 1 minute. Add the chili powder and oregano and cook for about 2 minutes to bring out the flavor.
Stir in the corn, tomatoes, beans, and shredded chicken. Add the chicken broth and bring to a simmer. Cover and simmer for 10-15 minutes.
Ladle into bowls and top with your desired toppings.
For tortilla strips you can fry your own by cutting corn tortillas into strips and pan frying in vegetable oil until browned.

If you want another option you can buy tortilla chips and crumble them on top of your soup.

Nutrition:

1.5 cup serving (soup and tortilla topping)

Calories: 145

Protein: 13 g

Carb: 15 g

Fat: 4 g