Hearty Chicken Tortilla Soup Recipe
This hearty soup is one of my favorite restaurant copycat recipes!
Serving6
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 chicken breasts, cubed
- 29 ounces chicken broth, 2 (14.5 ounces) cans
- 1 teaspoon cumin
- ¾ cup long grain white rice
- 11 ounces corn with red and green bell peppers, 1 can
- 10 ounces green enchilada sauce, 1 can
- 1 cup salsa
- 1 Tablespoon chopped cilantro
- 2 Tablespoons lime juice
- ½ cup shredded fiesta blend cheese
- 4 corn tortillas
- cooking spray
Equipment
Instructions
- In a large sauce pot, cook the cubed chicken and olive oil on medium heat until it is browned. Add the broth, cumin, and rice until boiling. Cover and let simmer on low for 20 minutes. Stir in corn, enchilada sauce, salsa, cilantro, and lime juice. Add cheese right before serving.
- Top with extra cheese, sour cream, avocados and tortilla strips.
- To make the tortilla strips, cut the corn tortillas into 1/2-1" slices. Coat a frying pan with cooking spray, and add a layer of the tortilla slices. Spray the top of them with cooking spray, and turn them as they start to brown.
Nutrition
Calories: 357 kcal · Carbohydrates: 45 g · Protein: 25 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 1373 mg · Potassium: 705 mg · Fiber: 4 g · Sugar: 8 g · Vitamin A: 791 IU · Vitamin C: 17 mg · Calcium: 119 mg · Iron: 2 mg