Chicken Tortilla Soup
This easy chicken tortilla soup recipe comes together quickly and is a yummy and filling dinner.
Servings 8 servings
Calories 382kcal
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/2 large onion chopped
- 2 Tbsp dry parsley
- 1 4 oz. green chilies
- 12 oz. stewed tomatoes
- 12 oz. beef broth
- 24 oz. chicken broth
- 2 cup tomato sauce
- 1 12 oz. can corn do not drain
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp Lea & Perrins Worcestershire sauce
- 1 1/2 Tbsp Lea & Perrins steak sauce
- 1 cup water
- 5 cups shredded chicken 1 rotisserie chicken
- 2 cups cheddar cheese grated
- tortilla chips
- sour cream
- cilantro chopped
Instructions
- Saute onions, garlic and parsley in olive oil in a large pan or a dutch oven.
- Add all ingredients except chicken, cheese, chips and sour cream.
- Bring to a boil and then reduce heat and simmer slowly, covered for 60 - 90 minutes.
- Add chicken and simmer until chicken is warmed through.
- To serve: Top soup with desired toppings such as grated cheese, sour cream, avocado, crispy tortilla strips, green onions, cilantro, lime slices, etc.
Notes
- This recipe is great for leftover chicken, but you can also use a store bought rotisserie chicken or cook chicken using your favorite method. I have recipes for Instant Pot, Slow Cooker, or microwave chicken.
- The longer you let the soup simmer, the better the taste is. Make sure to let it simmer for at least an hour.
- For extra flavor and protein add in some rinsed, drained black beans, pinto beans or kidney beans
Nutrition
Calories: 382kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1481mg | Potassium: 433mg | Fiber: 2g | Sugar: 43g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 240mg | Iron: 2mg