This version of the southern chicken tortilla soup is inspired by a recipe from my mother-in-law. Each bowl is a comforting blend of Tex-Mex flavors and is perfect as an accompaniment to a sandwich or quesadilla – or even a meal unto itself.
Try the recipe yourself:
Chicken Tortilla Soup
Prep time
Cook time
Total time
Author: Today I Might
Ingredients
- 2 boneless, skinless chicken breasts, chopped
- 1 medium yellow onion, diced
- 1 red pepper, diced
- 3 cloves of garlic, minced
- 1 tablespoon butter
- One 14.5 oz. can diced fire-roasted tomatoes
- One 10.5 oz. can low-fat cream of chicken soup
- A 32 oz. container of low-sodium vegetable broth
- One 10.5 oz can of corn
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried cilantro
- ¼ teaspoon dried parsley
- Garnish:
- ½ cup cheddar cheese, shredded
- 1 avocado, cubed
- 10-12 tortilla chips, broken
- 2 tablespoons fresh cilantro, finely cut
Instructions
- Start by melting the butter in a dutch-oven on medium heat.
- Once melted, toss in the chicken pieces and gently brown.
- When chicken is browned, add the red pepper and onion and continue to cook until the onions are translucent - about 5 minutes.
- Stir in the minced garlic.
- Add the tomatoes, cream of chicken soup, broth and corn and stir until well combined.
- Add the remaining 5 ingredients to season the soup and stir.
- Allow the soup to come to a boil.
- Once boiling, reduce the heat to low and continue to simmer for 25-30 minutes.
- Serve and garnish soup to taste.
The recipe as written is pretty tame, if you prefer more spiciness consider adding some chopped jalapenos, a teaspoon of cayenne pepper, and/or a splash of your favorite hot sauce! You can also increase the vegetable quotient – some no fail additions would be diced carrots, celery, or potatoes. Or in the spirit of Tex-Mex some chayote squash or black beans.
How-To Video:
Servings: 8
Calories Per Serving: 257 (including garnish)