Easy Chicken Tortilla Soup
Try this Easy 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
contains dairy
- salt and pepper
- 1 tsp garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 8 cups chicken broth
- 1 tsp onion powder
- 3 cups shredded rotisserie chicken
- 1 (15oz) can fire-roasted diced tomatoes
- 1 1/2 cups grilled corn kernels from about 2 ears of corn
- 3 tsp cornstarch mixed with 1 tbsp water
- 4 corn tortillas cut into thin strips
- optional garnish: diced avocado chopped cilantro
- Carbohydrate 1.57107187402645 g
- Cholesterol 1261.31666666667 mg
- Fat 257.330098124999 g
- Fiber 0.145031249692377 g
- Protein 312.568829999997 g
- Saturated Fat 77.462590298611 g
- Serving Size 1 1 Serving (1670g)
- Sodium 1364.76602604157 mg
- Sugar 1.42604062433408 g
- Trans Fat 21.5141418194444 g
- Calories 3655 calories
Blend the diced tomatoes, garlic and onion powder in a blender until smooth, then pour into a large Dutch oven and cook on medium-high heat until the liquid has reduced to half, about 5 minutes.Stir in the chicken broth, chicken and corn, and then season with the cumin and chili powder. Taste the soup and then season with salt and pepper to taste.Combine the 3 teaspoons of cornstarch with 1 tablespoon of water and then stir into the soup. Bring the soup to a boil and then reduce the heat and simmer for 20 minutes, stirring occasionally.Divide the tortilla strips among the serving bowls, ladle in the soup and top with cheese and any other optional garnish you desire.
