Zesty Tortilla Soup
Chicken tortilla soup with a bit of a spicy kick.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 4 | cups |
chicken broth, low salt
|
|
| ½ | cup |
sundried tomatoes
finely chopped |
|
| 1 | tablespoon |
black pepper
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 1 | each |
yellow onion
small onion, finely chopped |
|
| 1 | tablespoon |
cilantro
Finely cut fresh cilantro |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | teaspoon |
chipotle chili peppers
use chipotle flakes from a spice jar |
*
|
| 1 | teaspoon |
oregano
from spice jar |
|
| ½ | teaspoon |
cayenne pepper
use powder spice jar |
|
| ½ | teaspoon |
chili powder
from spice jar |
|
| 1 | cup |
tortilla chips
broken down into small pieces |
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into 1/2 inch cubes |
|
| 1 | splash |
lime juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 946 | ml |
chicken broth, low salt
|
|
| 118 | ml |
sundried tomatoes
finely chopped |
|
| 15 | ml |
black pepper
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 1 | each |
yellow onion
small onion, finely chopped |
|
| 15 | ml |
cilantro
Finely cut fresh cilantro |
|
| 15 | ml |
garlic
minced |
|
| 5 | ml |
chipotle chili peppers
use chipotle flakes from a spice jar |
*
|
| 5 | ml |
oregano
from spice jar |
|
| 2.5 | ml |
cayenne pepper
use powder spice jar |
|
| 2.5 | ml |
chili powder
from spice jar |
|
| 237 | ml |
tortilla chips
broken down into small pieces |
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into 1/2 inch cubes |
|
| 1 | splash |
lime juice
|
*
|
Directions
Bring chicken broth and water to a boil in large pot, reduce heat.
Add cubed chicken, seasonings (except lime juice), and crushed tortilla strips to broth, stirring occasionally.
Sauté chopped onion, red bell pepper, sun-dried tomatoes in separate pan using 2tbsp olive oil. Once they are sweated, add to soup pot.
Sauté minced garlic briefly in pan that was used for the onion/red pepper/tomatoes, with additional 1tbsp olive oil then add to soup pot.
Reduce heat to low, cover, and stir occasionally for 45 minutes. The tortilla pieces will break down, thicken the soup, and impart a corn flavor.
At the end of cooking, add a splash of lime juice if desired, and additional corn tortilla strips for crunch if desired. Also add salt as needed.
