Chicken Tortilla Soup Recipe
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House of Nash Eats · by Amy Nash★ 5.0 (2)

Chicken Tortilla Soup Recipe

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 52%
CARBS 36G33% OF CAL
8G FIBER0G ADDED0G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 21G44% OF CAL
9G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chicken tortilla soup with black beans, corn, and enchilada sauce, simmered in broth and topped with melted cheese and sour cream. Warm, satisfying, and full of flavor.

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Nutrition & ingredients

Ingredients

serves 10
  • 2-3 boneless, skinless chicken breasts (about 1 pound (or about 3-4 cups cooked, shredded chicken))
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (divided)
  • 1 large yellow onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 jalapeno pepper (stems and seeds removed, finely diced)
  • 4 cloves garlic (minced)
  • 1 (4-ounce) can diced green chilies
  • 1 ½ teaspoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon dried oregano
  • 8 cups chicken broth
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can red enchilada sauce
  • 1 (15-ounce) can black beans
  • 1 cup frozen corn
  • 12 corn tortillas (sliced into 1/2-inch strips)
  • 4 ounces cream cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • Sour cream, grated cheese, diced tomatoes or pico de gallo, chopped green onions, sliced jalapenos, lime wedges, tortilla strips or crushed tortilla chips, chopped fresh cilantro, sliced avocado
PREP
15M
SODIUM
1820MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.