Chicken Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soul-warming Mexican tortilla soup made with chicken and pork in a flavorful broth of roasted tomatoes, chiles, and aromatics, topped with fried tortilla strips, avocado, and fresh garnishes. It can be made in under 30 minutes, with or without an Instant Pot. Pure comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 to 4 New Mexico chile pods (or pasilla or ancho chiles, stemmed and seeded)
- 1 corn tortilla (charred and torn into pieces)
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 2 (32-ounce) cartons organic chicken broth
- 2 tablespoons olive oil
- 1/2 medium white onion (diced)
- 2 cloves garlic (diced)
- salt
- 2 chicken breasts
- 2 chicken thighs
- 12 yellow corn tortillas (sliced into ¼-inch-thick strips)
- 1/3 cup canola oil (for frying tortilla strips)
- fried corn tortilla strips
- pork skins (chicharrones)
- diced avocado
- crumbled queso fresco
- crema Mexicana
- lime wedges
- crunchy roasted chiles
- chopped fresh cilantro
- diced onion
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 1472mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.