Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup
Try this Chicken Tortilla Soup recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
contains white meat tree nut free nut free gluten free red meat free shellfish free dairy free
  • salt and pepper to taste
  • 2 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 1 tablespoon cumin
  • 2 teaspoons cayenne pepper
  • 2 teaspoons cumin
  • juice of 2 limes
  • 1 poblano pepper diced
  • 1 (4oz) can diced green chiles
  • chopped cilantro to garnish
  • 3-4 large boneless skinless chicken breasts (about 2.5lbs wo
  • 1 jalapeã±o, finely diced
  • 1 (14oz) can fire roasted tomatoes
  • 32 oz fluid chicken stock (i used low sodium no sugar added)
  • crushed plantain chips to garnish
  • sliced avocado to garnish
  • Carbohydrate 6.33706666713789 g
  • Cholesterol 0 mg
  • Fat 2.12603583429421 g
  • Fiber 1.27560832408327 g
  • Protein 1.0128775001897 g
  • Saturated Fat 0.289407750116274 g
  • Serving Size 1 1 -8 (210g)
  • Sodium 30.7862743073595 mg
  • Sugar 5.06145834305462 g
  • Trans Fat 0.153016666722649 g
  • Calories 44 calories

Preheat oven to 375 degrees.Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.Then add your shredded chicken and chicken stock to the pot.Simmer on low heat for 30 minutes.When your soup has simmered, add in your lime juice and a bit more salt and pepper.Add your soup to a bowl along with avocado, cilantro, and plantain chips.Stay warm. Being cold is stupid.