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Beef A Roo Chicken Tortilla Soup Recipe

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Easy Chicken Tortilla Soup Lauren's Latest
Easy Chicken Tortilla Soup Lauren's Latest from laurenslatest.com

Description:

This is a hearty and flavorful soup that combines beef, chicken, and tortillas to create a delicious and satisfying meal. It's perfect for cold winter days or anytime you want a comforting bowl of soup. The recipe is easy to make and can be customized to your liking with different spices and toppings.

Prep Time:

The prep time for this recipe is approximately 20 minutes.

Cook Time:

The cook time for this recipe is approximately 40 minutes.

Ingredients:

  • 1 pound ground beef
  • 1 pound boneless, skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, undrained
  • 1 can tomato sauce
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 8 corn tortillas, cut into strips
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1 lime, cut into wedges

Equipment:

  • Dutch oven or large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Can opener
  • Stirring spoon

Method:

  1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Remove from the pot and set aside.
  2. Add the chicken breasts to the same pot and cook until browned on both sides, about 5 minutes per side. Remove from the pot and set aside.
  3. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
  4. Add the black beans, corn, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
  5. Add the cooked ground beef and chicken to the pot.
  6. Bring the soup to a boil, then reduce heat and simmer for 30 minutes.
  7. While the soup is simmering, preheat the oven to 350°F. Place the tortilla strips on a baking sheet and bake for 10 minutes, or until crispy.
  8. Stir the chopped cilantro into the soup.
  9. To serve, ladle the soup into bowls and top with the crispy tortilla strips, shredded cheddar cheese, diced avocado, and a squeeze of lime juice.
  10. Enjoy!

Notes:

  • If you prefer a spicier soup, you can add more chili powder or a diced jalapeno pepper.
  • This soup can be made ahead of time and stored in the fridge or freezer. Reheat in the microwave or on the stovetop.
  • You can use any type of cheese you like for the toppings, such as Monterey Jack or pepper jack.

Nutrition Info:

  • Serving size: 1 cup
  • Calories: 350
  • Fat: 14g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 32g

Recipes FAQ:

Can I use ground chicken instead of ground beef?

Yes, you can use ground chicken instead of ground beef. You could also use ground turkey or pork.

Can I use canned chicken instead of cooking my own?

Yes, you can use canned chicken instead of cooking your own. Just drain the can and add the chicken to the soup when you would add the cooked chicken.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the ground beef and chicken first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips:

  • Don't skip the crispy tortilla strips! They add a great crunch to the soup.
  • You can adjust the amount of spices to your liking. If you like more heat, add more chili powder or a diced jalapeno pepper.
  • Feel free to customize the toppings to your liking. You could add sour cream, chopped green onions, or diced tomatoes.

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