Chicken Tortilla Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 onion, chopped
- sour cream
- tortilla chips
- 1/2 t salt
- lime wedges
- 2 bay leaves
- 4 boneless skinless chicken breast halves
- cilantro
- 1 t chili powder
- avocado slices
- 4 garlic cloves chopped
- 3-4 t canola oil
- 8 corn tortillas chopped (i used white corn)
- 1/2 c cilantro chopped (reserve some for garnish)
- 2 t cumin
- 2 (15oz) cans of diced tomatoes
- 3 (15oz) cans of chicken broth
- juice of half a lime (reserve other half for servi
- 1/4 t cayenne or chipotle chili powder to taste for heat
- grated cheddar jack cheese
- hot sauce (i use tapatio)
- Carbohydrate 14.5001256366255 g
- Cholesterol 49.5266666666667 mg
- Fat 8.28038875 g
- Fiber 3.42633325473468 g
- Protein 19.90384 g
- Saturated Fat 1.8818855 g
- Serving Size 1 1 -8 serving (147g)
- Sodium 76.345 mg
- Sugar 11.0737923818909 g
- Trans Fat 0.745613333333333 g
- Calories 208 calories
In a large pot or dutch oven heat oil over medium. Add chopped tortillas and stir to coat in oil. Cook 1-2 minutes. Add onions, garlic, cilantro, cumin, and chili powder. Cook, stirring, until onions are translucent, about 3 minutes. Add bay leaves, tomatoes, chicken broth, and salt. Bring to a simmer over medium-low and add chicken. Simmer covered 20-30 minutes, stirring occasionally, until chicken is cooked through. Remove chicken from pot to cutting board. Remove bay leaves. Shred or chop chicken into bite size pieces. Return chicken to pot. Add lime juice and stir. Check seasoning and add cayenne or chipotle for heat, if using, and more salt if needed. Serve topped with tortilla chips, cheese, sour cream, avocado, hot sauce, lime and cilantro.
