Easy Chicken Tortilla Soup
Easy Chicken Tortilla Soup takes approximately 45 minutes from beginning to end. For $3.05 per serving, you get a main course that serves 6. One portion of this dish contains approximately 42g of protein, 28g of fat, and a total of 732 calories. 741 person have tried and liked this recipe. Head to the store and pick up salt, canned tomatoes, oregano, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by She Wears Many Hats. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Easy Chicken Tortilla Soup, Easy Chicken Tortilla Soup, and Easy Chicken Tortilla Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon ancho chili powder (any chili powder may be substituted)
28 ounces canned crushed tomatoes
48 ounces canned chicken stock
¼ cup lightly-packed cilantro leaves, roughly chopped
3 tablespoons cooking oil
6 (6-inch) corn tortillas, divided
4 large cloves garlic
1 teaspoon ground coriander
2 teaspoons ground cumin
¼ teaspoon ground red pepper
1 large onion, chopped
1 tablespoon dried oregano
Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro.
1½ pounds roasted or rotisserie chicken, cut into chunks or shredded
2½ teaspoons salt
salt and pepper to taste
Equipment:
pot
frying pan
Cooking instruction summary:
In a large heavy pot, heat the oil over medium heat.Add herbs and spices (oregano, cumin, coriander, chili powder, red pepper) stir to toast, until fragrant, about 30 seconds.Add onion, cook, stirring for about 3 minutes. Grate garlic directly into pot, continue to cook, stirring, for another 2 minutes.Add stock, crushed tomatoes, and salt. Bring to a simmer.Halve 2 of the corn tortillas, then cut into strips, add to stock. Cook uncovered, stirring occasionally, for at least 25 minutes.Add the chicken and reduce heat to medium-low.Halve remaining corn tortillas, then cut into strips. Heat a skillet over medium heat. Toss tortilla strips in warm pan to toast, about 3-5 minutes. Be watchful to avoid burning. Just before serving, stir toasted strips into soup.Salt and pepper to taste. Serve with optional garnish or toppings.
Step by step:
1. In a large heavy pot, heat the oil over medium heat.
2. Add herbs and spices (oregano, cumin, coriander, chili powder, red pepper) stir to toast, until fragrant, about 30 seconds.
3. Add onion, cook, stirring for about 3 minutes. Grate garlic directly into pot, continue to cook, stirring, for another 2 minutes.
4. Add stock, crushed tomatoes, and salt. Bring to a simmer.Halve 2 of the corn tortillas, then cut into strips, add to stock. Cook uncovered, stirring occasionally, for at least 25 minutes.
5. Add the chicken and reduce heat to medium-low.Halve remaining corn tortillas, then cut into strips.
6. Heat a skillet over medium heat. Toss tortilla strips in warm pan to toast, about 3-5 minutes. Be watchful to avoid burning. Just before serving, stir toasted strips into soup.Salt and pepper to taste.
7. Serve with optional garnish or toppings.
Nutrition Information:
covered percent of daily need
