Ingredients for Mexican Chicken Tortilla Soup
- Olive Oil
- Boneless Skinless Chicken Breast
- Garlic Cloves
- Dried Oregano
- Chipotle Chiles In Adobo
- Diced Tomatoes With Green Chilies
- Reduced Sodium Chicken Broth
- Frozen Corn
- Fresh Cilantro
- Baked Corn Tortilla Chips
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How to Make Mexican Chicken Tortilla Soup
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the chicken and garlic; cook for 3-4 minutes, or until chicken is browned on all sides, stirring frequently.
- Add the oregano and stir to coat the chicken.
- Stir in the minced chipotle peppers (if using), crushed tomatoes, chicken broth, and corn.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, partially cover, and simmer for 10-12 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove the pot from the heat and stir in the cilantro and 1 cup of tortilla chips. Gently crush the chips as you stir to slightly thicken the soup.
- To serve, place the remaining tortilla chips in the bottom of individual bowls. Ladle the soup over the chips and top with shredded cheddar cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
2g
Fat
15g
Carbs
20g