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Chicken Tortilla Soup


serves 8 to 10

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Chicken Tortilla Soup 0 Picture


  • 1 tablespoon vegetable oil
  • 1 onion chopped fine
  • 1 red pepper, seeded and chopped fine
  • 1 jalapeño chile, seeded and chopped fine
  • 1 tablespoon Chile powder
  • 2 garlic cloves minced
  • 2 quarts low sodium chicken broth
  • 1 1/2 pound boneless skinless chicken breast
  • 1 can diced tomatoes drained
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • salt and pepper



Step 1

heat oil in large Dutch oven oven medium heat
add onion, bell pepper, and jalapeño and cook, stirring frequently, until softened, about 8 minutes
stir in chili powder and garlic and cook until fragrant, about 30 seconds
add broth and chicken and bring to boil
reduce heat and simmer until chicken is cooked through, about 20 minutes
with slotted spoon, remove chicken
cool and shred into small pieces
return shredded chicken to pot along with the tomatoes, cilantro, and lime juice
season with salt and pepper
serve with tortilla chips, avocado, and shredded Monterey Jack cheese

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