Easy Chicken Tortilla Soup Recipe By Rachael Ray
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Description
This easy chicken tortilla soup recipe by Rachael Ray is perfect for a chilly day, or when you're craving something warm and comforting. It's a delicious and hearty soup that can be made in under an hour. The soup is filled with tender chicken, spicy flavors, and crunchy tortilla chips. It's a perfect one-pot meal that can be customized to your liking.Prep Time
The prep time for this soup is about 15 minutes.Cook Time
The cook time for this soup is about 30 minutes.Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 1 can diced tomatoes (14.5 ounces)
- 1 quart chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen corn kernels
- 1 can black beans, drained and rinsed (15 ounces)
- 1/4 cup chopped fresh cilantro leaves
- Tortilla chips, for serving
- Shredded cheese, for serving
- Sour cream, for serving
Equipment
- Dutch oven or large soup pot
- Chef's knife
- Cutting board
- Measuring cups and spoons
Method
- Heat the olive oil in a Dutch oven or large soup pot over medium heat.
- Add the onion, garlic, and jalapeno pepper and cook until softened, about 5 minutes.
- Add the cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper and cook for 1 minute.
- Add the diced tomatoes and chicken broth and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the shredded chicken, corn, and black beans and cook for 10 minutes.
- Stir in the chopped cilantro.
- Serve the soup with tortilla chips, shredded cheese, and sour cream.
Notes
This recipe can be easily adapted to suit your preferences. You can use any type of cooked chicken, such as rotisserie chicken or leftover roasted chicken. You can also add other vegetables, such as bell peppers, carrots, or zucchini. If you prefer a less spicy soup, use less cayenne pepper or omit it altogether.Nutrition Info
This recipe makes about 6 servings. Each serving contains approximately:- Calories: 300
- Protein: 23g
- Fat: 8g
- Carbohydrates: 34g
- Fiber: 9g
- Sugar: 6g
- Sodium: 1000mg
Recipes FAQ
Can I freeze this soup?
Yes, you can freeze this soup. Let it cool completely and then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it in a pot on the stove.Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Follow the same steps for cooking the onions, garlic, and jalapeno pepper in a skillet. Then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the shredded chicken, corn, and black beans during the last hour of cooking.What can I serve with this soup?
You can serve this soup with tortilla chips, shredded cheese, sour cream, avocado, lime wedges, or chopped cilantro. You can also serve it with a side salad or some crusty bread.Recipe Tips
- If you don't have smoked paprika, you can use regular paprika.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
- If you're using canned beans, be sure to rinse them well to remove any excess sodium.
- If you're using frozen corn, you can thaw it beforehand or add it directly to the soup.
- If you prefer a thicker soup, you can add some crushed tortilla chips to the soup during the last few minutes of cooking.
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