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Chicken Corn Tortilla Soup Recipe

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This chicken corn tortilla soup is budget friendly, easy to make and it’s delicious… Homemade
This chicken corn tortilla soup is budget friendly, easy to make and it’s delicious… Homemade from www.pinterest.com

Description

This chicken corn tortilla soup is a delicious and satisfying dish that will warm you up. It is a perfect meal for cold winter nights or when you are feeling under the weather. The soup is made with tender chicken, sweet corn, and crunchy tortilla strips, and is seasoned with a blend of spices that give it a smoky and slightly spicy flavor.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 4 cups chicken broth
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) sweet corn, drained
  • 2 cups cooked chicken, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 package (6 oz) tortilla strips
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
  2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
  3. Add the red and green bell peppers, jalapeno pepper, cumin, smoked paprika, and chili powder. Sauté for 5-7 minutes, until the peppers are tender.
  4. Add the chicken broth, diced tomatoes, and sweet corn. Bring to a boil, then reduce the heat and simmer for 20 minutes.
  5. Add the cooked chicken, cilantro, and lime juice. Simmer for an additional 5 minutes.
  6. Season with salt and pepper, to taste.
  7. Divide the tortilla strips among 4-6 bowls.
  8. Ladle the soup over the tortilla strips.
  9. Garnish with additional cilantro, if desired.
  10. Serve hot.

Notes

This soup can be made ahead of time and reheated before serving. The tortilla strips may become soggy if left in the soup for too long, so it is best to add them just before serving.

Nutrition Info

This recipe makes 4-6 servings. Each serving contains approximately:
  • Calories: 350
  • Protein: 21g
  • Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Sodium: 900mg

Recipes FAQ

Can I use canned chicken instead of cooked chicken?

Yes, you can use canned chicken in this recipe. Drain the chicken before adding it to the soup.

Can I use frozen corn instead of canned corn?

Yes, you can use frozen corn in this recipe. Thaw the corn before adding it to the soup.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth if you want to make this soup vegetarian.

Recipe Tips

  • For a creamier soup, add 1/2 cup of heavy cream or sour cream to the soup.
  • If you don't have tortilla strips, you can use crushed tortilla chips or make your own by cutting corn tortillas into thin strips and frying them in oil until crispy.
  • For a spicier soup, use more jalapeno peppers or add a pinch of cayenne pepper.

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