Sodexo Chicken Tortilla Soup Recipe
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Description
Are you looking for a flavorful and hearty soup that will warm you up on a cold day? Look no further than this Sodexo Chicken Tortilla soup recipe! This soup is packed with tender chicken, vegetables, and spices that come together to create a delicious and satisfying meal.Prep Time
The prep time for this recipe is approximately 15 minutes.Cook Time
The cook time for this recipe is approximately 45 minutes.Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (4 oz) chopped green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 8 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- Sour cream and avocado, for serving (optional)
Equipment
- Dutch oven or large soup pot
- Cutting board and knife
- Can opener
- Measuring cups and spoons
- Wooden spoon or spatula
Method
- In a Dutch oven or large soup pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set it aside.
- Add the onion, garlic, red and green bell peppers to the pot and cook until they are tender, about 5 minutes.
- Add the black beans, corn, diced tomatoes, green chilies, chicken broth, cumin, chili powder, salt, and black pepper to the pot. Stir to combine.
- Add the cooked chicken back to the pot and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 30 minutes.
- While the soup is simmering, preheat the oven to 375°F. Arrange the tortilla strips in a single layer on a baking sheet and bake for 8-10 minutes or until crisp and lightly browned.
- After 30 minutes, stir in the chopped cilantro and let the soup simmer for an additional 5 minutes.
- To serve, ladle the soup into bowls and top with the tortilla strips, shredded cheese, and any additional toppings you desire, such as sour cream and avocado.
Notes
- This recipe can easily be made in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- If you prefer a spicier soup, you can add a diced jalapeño pepper or a pinch of cayenne pepper to the pot along with the other spices.
- You can use store-bought tortilla strips or make your own by cutting corn tortillas into thin strips and baking them in the oven until crisp.
Nutrition Info
- Serving size: 1 cup
- Calories: 240
- Total fat: 9g
- Saturated fat: 3.5g
- Cholesterol: 50mg
- Sodium: 870mg
- Total carbohydrates: 22g
- Dietary fiber: 4g
- Total sugars: 4g
- Protein: 19g
Recipes FAQ
What can I use instead of chicken?
If you prefer a vegetarian version of this soup, you can omit the chicken and add additional vegetables, such as zucchini or mushrooms. You can also use cooked and shredded beef or pork instead of chicken.Can I freeze this soup?
Yes, this soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container. You can freeze the soup for up to 3 months. When you're ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.Recipe Tips
- For a creamier soup, you can add a can of drained and rinsed cannellini beans to the pot and blend the soup with an immersion blender before serving.
- If you don't have a Dutch oven or large soup pot, you can use a large skillet or saucepan instead.
- This soup is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the pot instead of cooking raw chicken.
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