Chicken Tortilla Soup
This Chicken Tortilla Soup is ready in 30 minutes including homemade tortilla chips. Filled with flavor then topped with a crunchy tortilla, it's the perfect soup!
Servings: 6 servings
Ingredients
Soup:
- 1 tablespoon Oil
- 2 Chicken breast (boneless and skinless)
- 1 cup Red onion (diced)
- 1 tablespoon Garlic (mined)
- 1 can Corn
- 1 cup Salsa
- 1 packet Taco seasoning
- 4 cups Chicken broth
Tortilla Strips:
- 4 Tortillas
- 1 tablespoon Oil
- 1 teaspoon Salt
Instructions
Soup:
- Heat 1 tablespoon oil in a soup pot. Cut chicken into bite size pieces and place in the warmed pot.
- Cook for 4-5 minutes. Add onions and garlic and cook for an additional 1-2 minutes.
- Next add in corn, salsa, taco seasoning, and chicken broth. Bring to a boil, reduce heat, and cover.
- Allow to simmer for 15-20 minutes.
Tortilla Strips:
- Meanwhile, slice tortillas into strips. Place on a baking sheet and brush with oil then sprinkle with salt and bake at 375° F for 13-15 minutes.
- Serve soup topped with tortilla strips.
Video
Notes
Other optional toppings: sour cream, shredded cheese, and fresh cilantro.
- Tip: Try to spice it up a bit by adding jalapenos or Rotel tomatoes and chilis!
How to freeze this recipe:
To make this recipe and freeze it I usually wait to make the tortillas until I am ready to serve. Since they only take a few minutes and are not hard to get together. You can easily freeze the soup though. Cook it according to directions, allow to cool, then place a freezer bag, and into the freezer. This soup can last in the freezer for 3-4 months.How to reheat this recipe:
To reheat this recipe place the frozen soup in the refrigerator for 24 hours. Place in a pot and reheat on the stovetop until heated through.Nutrition
Calories: 231kcal | Carbohydrates: 20g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1963mg | Potassium: 597mg | Fiber: 2g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 17.7mg | Calcium: 56mg | Iron: 1.9mg