Ingredients for Aye Mami Chicken Tortilla Soup
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 1/2 tablespoons ancho chili powder
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 2 cups water
- 1 (10 ounce) can Ro-Tel diced tomatoes, drained
- 1 (15 ounce) can cream style corn
- 2 cups cooked chicken, shredded
- 1 cup shredded Monterey Jack cheese
- 1 cup fat-free sour cream
- 8 corn tortillas, cut into strips
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How to Make Aye Mami Chicken Tortilla Soup
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3-4 minutes, until softened.
- Stir in ancho chili powder, cumin, bay leaves, garlic powder, and salt. Cook for another 2 minutes, stirring constantly, until fragrant.
- Add chicken broth, water, crushed tomatoes, chilis, corn, and shredded chicken to the saucepan.
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
- While the soup simmers, preheat your oven to 400°F (200°C). Arrange tortilla strips in a single layer on a baking sheet.
- Bake for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Ladle the soup into bowls. Garnish with shredded cheese, a dollop of sour cream, and the crispy tortilla strips. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
16g
Fat
15g
Carbs
7g