Chicken Tortilla Soup

By Ellie

6 Person

40 Minutes

314 Calories

Easy chicken tortilla soup with rice is filled with bold southwestern flavors and on the table in forty minutes. Top this healthy soup recipe with tortilla strips, cheese, and a sprinkling of lime juice for a delicious main dish recipe. This easy chicken tortilla soup recipe has some base similarities as this Italian sausage soup, using a combination of reduced-sodium chicken broth, crushed tomatoes, and water for the liquid.

Ingredients

For serving

Lime wedges
Cilantro
Shredded cheese
Baked tortilla strips

1/3 cup Long grain brown rice, uncooked
1/2 cup Fresh corn kernels
1 cup Canned black beans, rinsed and drained
4 cups Cooked, shredded chicken
14.5 oz. Can diced tomatoes with green chiles
28 oz. Water
28 oz. Can of crushed tomatoes
32 oz. Reduced-sodium chicken broth
1/4 tsp. Salt
1/2 tsp. Ground black pepper
1 tsp. Dried oregano
1 tsp. Ground cumin
1 tsp. Chili powder
1 Jalapeno,chopped
4 cloves Garlic, minced
1 Onion, chopped
1 tbsp. Olive oil

Method

01

Place a heavy-bottomed pot on the stove over medium heat. Add olive oil and once heated add onion, garlic, and jalapeno. Saute for 2-3 minutes, or until onion is just becoming golden.
02

Add chili powder, cumin, oregano, pepper, and salt and stir.
03

Pour in broth, crushed tomatoes, water, diced tomatoes, chicken, black beans, and corn. Raise heat to a boil.
04

Once boiling, stir in rice. Reduce heat to a simmer and cook for 30 minutes, or until the rice is tender, stirring occasionally. Serve with tortilla strips, shredded cheese, cilantro, and lime wedges.

Related Tags

Chicken Tortilla Soup

4.6

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 314 Kcal
Prep Time 5 Mins
Cook Time 35 Mins
Total Time 40 Mins

02 Ingredients

For serving

Lime wedges

Cilantro

Shredded cheese

Baked tortilla strips

1/3 cup Long grain brown rice, uncooked

1/2 cup Fresh corn kernels

1 cup Canned black beans, rinsed and drained

4 cups Cooked, shredded chicken

14.5 oz. Can diced tomatoes with green chiles

28 oz. Water

28 oz. Can of crushed tomatoes

32 oz. Reduced-sodium chicken broth

1/4 tsp. Salt

1/2 tsp. Ground black pepper

1 tsp. Dried oregano

1 tsp. Ground cumin

1 tsp. Chili powder

1 Jalapeno,chopped

4 cloves Garlic, minced

1 Onion, chopped

1 tbsp. Olive oil

03 Method

Step 1

Place a heavy-bottomed pot on the stove over medium heat. Add olive oil and once heated add onion, garlic, and jalapeno. Saute for 2-3 minutes, or until onion is just becoming golden.

Step 2

Add chili powder, cumin, oregano, pepper, and salt and stir.

Step 3

Pour in broth, crushed tomatoes, water, diced tomatoes, chicken, black beans, and corn. Raise heat to a boil.

Step 4

Once boiling, stir in rice. Reduce heat to a simmer and cook for 30 minutes, or until the rice is tender, stirring occasionally. Serve with tortilla strips, shredded cheese, cilantro, and lime wedges.

04 Author

Ellie

1078 Recipes

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