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Chicken Tortilla Soup

Serving: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr 35 mins

INGREDIENTS

1 Boneless Chicken Breast
1 tsp Salt, plus extra dash for chicken
¼ tsp Pepper, plus extra dash for chicken
1 ½ tsp Cumin, plus extra dash for chicken
1 tsp Chili Powder
½ tsp Garlic Powder
1 tbsp Olive Oil
½ cup Red Onion, minced
3 Garlic Cloves, minced
1 Can of Diced Tomatoes, 15 oz.
1 Can of Black Beans, 15 oz.
1 Can of Corn, 15 oz.
32 oz Chicken Stock
2 cups Water
2 tsp Worcestershire Sauce
1 tbsp Tomato Paste
3 tbsp Corn Meal
1 tsp Lime Juice
¼ cup Green Onion, chopped
Garnish: Monterey Jack cheese, Avocado, Tortilla Strips, Cilantro

DIRECTIONS

1

Preheat oven to 350 degrees. Place chicken breast on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool then shred with two forks. Set aside.

2

Heat olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.

3

Add chicken stock, water, tomato paste, Worcestershire sauce, beans, and corn. Bring to a boil, then reduce heat and simmer for 30 min. Add cornmeal, green onion, and lime juice and continue to simmer for another 30 min.

4

Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.

Ingredients

 1 Boneless Chicken Breast
 1 tsp Salt, plus extra dash for chicken
 ¼ tsp Pepper, plus extra dash for chicken
 1 ½ tsp Cumin, plus extra dash for chicken
 1 tsp Chili Powder
 ½ tsp Garlic Powder
 1 tbsp Olive Oil
 ½ cup Red Onion, minced
 3 Garlic Cloves, minced
 1 Can of Diced Tomatoes, 15 oz.
 1 Can of Black Beans, 15 oz.
 1 Can of Corn, 15 oz.
 32 oz Chicken Stock
 2 cups Water
 2 tsp Worcestershire Sauce
 1 tbsp Tomato Paste
 3 tbsp Corn Meal
 1 tsp Lime Juice
 ¼ cup Green Onion, chopped
 Garnish: Monterey Jack cheese, Avocado, Tortilla Strips, Cilantro

Directions

1

Preheat oven to 350 degrees. Place chicken breast on sheet pan and sprinkle with salt, pepper, and cumin (light dusting). Cook for 15 min. Let cool then shred with two forks. Set aside.

2

Heat olive oil in a large stockpot over medium heat. When warm, add onion and cook for 5 min. Next, add garlic, cumin, chili powder, garlic powder, and shredded chicken. Mix well and cook another 5 min.

3

Add chicken stock, water, tomato paste, Worcestershire sauce, beans, and corn. Bring to a boil, then reduce heat and simmer for 30 min. Add cornmeal, green onion, and lime juice and continue to simmer for another 30 min.

4

Taste test for more salt or spice. Turn off heat and let sit for 15 min. Serve with desired garnishes.

Chicken Tortilla Soup
Chicken Tortilla Soup
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