Go Back
–+ servings
Print Recipe
5 from 1 vote

Chicken Tortilla Soup

Chicken Tortilla Soup made with tender shredded chicken and combined with tomatoes, beans and green peppers. Top the soup with tortilla chips, cheddar cheese and sour cream for a very hearty and delicious recipe! 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup
Servings: 8 servings
Calories: 212kcal
Author: Lois

Equipment

Ingredients

  • 2 cooked chicken breasts shredded
  • 1 can crushed tomatoes 15 ounces
  • 1 can red enchilada sauce 10 ounces
  • 1 can black beans drained and rinsed 15 ounces
  • 1 can chopped green chili peppers 4 ounces
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 2 tbsp. butter
  • 1 package frozen corn
  • 2 cans chicken broth; 14.5 ounce size each
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • salt and pepper

Instructions

  • In a heavy saucepan, melt the butter.
  • Add the chopped onion and cook until translucent.
  • Add the minced garlic and cook for a few minutes.
  • Add the crushed tomatoes, enchilada sauce, chicken broth, black beans, green chili peppers, seasonings and simmer on medium heat for about 40 minutes.
  • Add the cooked shredded chicken and frozen corn.
  • Continue to cook for another 10 minutes.
  • Serve with a topping of sour cream, crushed tortilla chips and grated cheddar cheese.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 27g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 910mg | Fiber: 7g | Sugar: 7g