Chicken Tortilla Soup Recipe
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Sugar Spun Run · by Sam Merritt★ 5.0 (23)

Chicken Tortilla Soup Recipe

NUTRITION · PER SERVING35M COOK
CAL 27%·PRO 74%
CARBS 50G37% OF CAL
9G FIBER0G ADDED0G INTRINSIC31G OTHER9G TOTAL SUGAR
FAT 23G38% OF CAL
8G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chicken soup loaded with crispy tortilla strips, beans, corn, and topped with avocado and lime. Bold Mexican flavors in a warming, substantial broth.

mainmexicansoupchickengluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 5 strips (uncooked) bacon (cut into small pieces¹ )
  • 1 cup chopped onion (about one medium onion)
  • 1 cup diced red pepper (about one red pepper)
  • 1 finely chopped jalapeno (seeds removed)
  • 1 Tablespoon minced garlic (about 4-5 cloves for me)
  • 3 ½ cups low sodium chicken stock
  • 14 oz can fire roasted diced tomatoes (undrained)
  • 14 oz can black beans (rinsed and drained)
  • 10 oz mild enchilada sauce
  • 1 cup frozen sweet corn
  • 7 oz can diced green chilis
  • 1 Tablespoon chili powder (I like use ½ Tbsp ancho chili powder and ½ Tbsp regular chili powder)
  • 1 teaspoon sugar
  • ¾ teaspoon cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 3-4 cups shredded or diced cooked chicken (I use shredded rotisserie chicken)
  • 4 oz cream cheese² (cut into cubes)
  • 1 Tablespoon fresh lime juice
  • Optional toppings: avocado, cotija cheese, cilantro, sour cream, etc.
  • 10 corn tortillas
  • Olive oil (for drizzling)
  • Kosher salt (for sprinkling)
PREP
15M
SODIUM
1478MG
ESTIMATE
COMPLETE

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