Chicken Tortilla Soup Recipe
Ingredients
- 1-2 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks of celery, large diced
- 4 carrots, peeled and large diced
- 1 small green bell pepper, large diced
- 1 - 2 jalapeno peppers, seeded and finely chopped
- 6 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 28- ounce can crushed tomatoes
- 10 cups low sodium chicken broth, (2.5 qts)
- 4 heaping cups shredded chicken
- ¼ cup chopped fresh cilantro
- 6 fresh white corn tortillas, cut crosswise into about ½ inch strips
To Serve (Pick your favorites)
- Sour cream or Mexican Crema
- Shredded Cheese, Cheddar, Pepper Jack or Mexican blend
- Tortilla Chips
- Sliced Avocado
- Lime wedges and chopped cilantro
- Sliced Jalapenos
Instructions
Instructions
- In a large pot or Dutch oven, heat up 1 tablespoon of olive oil over medium-high heat. Add the onions, celery, carrots, green bell pepper and jalapeno. Sautee for about 5 - 6 minutes or until the onions become translucent. Add the garlic and cook for about 1 –2 minutes.
- Lower the heat to medium low and stir in the oregano, cumin, coriander and salt. Stir in the crushed tomatoes and chicken stock. Bring to a boil. Add the shredded chicken, tortilla strips and the fresh cilantro. Reduce the heat to low and simmer for 20 to 25 minutes. Season to taste with salt and pepper.
- Serve the soup hot, top with sour cream or Mexican crema, shredded cheese, sliced avocado and tortilla chips. Garnish with lime wedges and chopped cilantro if desired.
Nutrition
Calories: 281 kcal, Carbohydrates: 38 g, Protein: 13 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 12 mg, Sodium: 634 mg, Potassium: 752 mg, Fiber: 4 g, Sugar: 10 g, Vitamin A: 7040 IU, Vitamin C: 25 mg, Calcium: 82 mg, Iron: 1.9 mg
