Quick and Delicious Chicken Tortilla Soup Recipe

A healthy and easy-to-make soup for those cold winter months.

© Lisa Brandush

Nov 2, 2009

As the weather turns colder, many trade chilled fruit salads, picnics and time spent outdoors for piping hot soup, a blanket and a good novel. This effortless chicken tortilla soup recipe is the best way to warm up this winter while still getting that all-important, full serving of vegetables. Try out this simple recipe for dinner tonight and have a satisfying meal that will be enjoyed and appreciated by the whole family.

Ingredients and Directions for Preparing this Savory Soup

• 2 skinless, boneless chicken breasts.
• 2 cans of chicken broth (about 29 ounces in total).
• 1/2 tsp. minced garlic.
• 1/2 tsp extra virgin olive oil.
• 1 cup frozen corn kernels.
• 1/2 tsp chili powder.
• 1 cup chunky salsa.
• 1/2 cup chopped green pepper.
• 1 tbsp lemon juice.
• 1 cup chopped yellow onion.
• 1/4 or 1/2 tsp. Tabasco sauce (or none, depending on taste).
• 8 ounces tortilla chips, broken into smaller pieces to garnish.
• Shredded monterey jack or sharp cheddar cheese to garnish.

Directions:

1. Start off by cutting the boneless and skinless chicken breasts into small, bite-sized strips. In a large pot, sauté the chicken in the olive oil over medium heat. After about five minutes, add the minced garlic. Then add immediately after the onion, corn, chicken broth, lemon juice, salsa, green pepper, and chili powder and mix well. Finally, add the Tabasco sauce to put a little extra kick in the soup. Mix and then reduce the heat to low and let the soup simmer covered for about 20 to 30 minutes.
2. After the soup is done simmering, ladle it into bowls. On the outside of each bowl, place the pieces of broken tortilla chips, so that half the chip is in the soup and the other sticking up outside of it. Top the soup off with the desired amount of shredded cheese and enjoy this easily-prepared meal.
3. While shredded cheese and tortilla chips are the best garnish for chicken tortilla soup (and the name can’t really be chicken tortilla soup without the chips), many may prefer to skip these ingredients to cut down on fat and calories. Whether with or without the garnish, this soup is easily and quickly made and is the perfect meal after a long day at work. The leftovers can also make a great lunch the next day that is easy to transport and re-heat. This dinner will taste so good that no one will know it only took a half hour to prepare, and the kids will never know it's good for them.

Chicken Tortilla Soup

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