Chicken Tortilla soup

Warm up your kitchen with the vibrant and savory flavors of this Chicken Tortilla Soup! This recipe is a Tex-Mex classic - complete with chicken, tomatoes, black beans, and crisp tortilla strips.

Recipe Set MHC

Therapeutic Diet Regular Diet

Servings (click to scale)

Calories 272kcal

Ingredients

4 ea corn tortilla
1 Tbsp canola oil
2-1/2 tsp fresh garlic chopped
3/4 cup celery diced
3/4 cup yellow onion diced
3/4 cup red bell pepper diced
3/4 cup green bell pepper diced
2-1/2 tsp ground cumin
3/4 cup canned diced tomatoes, no added salt
2 Tbsp tomato paste
2-1/2 tsp chili powder
2-1/2 tsp fresh lime juice
3 cup water
3 cup reduced-sodium chicken broth
12 oz chicken breast cooked and diced
1 cup frozen corn
1 cup canned black beans drained, rinsed
2 oz tri-color tortilla strips
1/2 cup cotija cheese

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Instructions

Dice the tortillas into 1-inch pieces.
In a large saucepan set to medium-high heat, heat the oil and cook the garlic until fragrant. Then add the diced tortilla, celery, onions, and bell peppers. Continue to stir and sauté for 3-5 minutes until the vegetables are soft, being careful not to burn the garlic.
Add the cumin, tomatoes, tomato paste, chili powder, lime juice, and water. Stir constantly for another 5-7 minutes until the liquid in the tomatoes has been cooked down and the vegetables are nice and soft.
Add the chicken broth. Bring the soup to a simmer and allow to cook for 20 minutes.
Remove the soup from the heat. Carefully add a hand blender to the pot. Puree the soup on high until all the ingredients are blended smoothly. This may need to be done in batches depending on the size of the blender.
Once the soup is pureed, bring the soup back to a simmer. Stir in the chicken, corn, and black beans. Simmer for another 7-10 minutes.
Ladle 8 oz. into a serving bowl. Garnish each bowl of soup with 1 Tbsp. of tortilla strips and 1 Tbsp of cotija cheese.

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