Mexican Tortilla Soup

Emeril
Photo by Latasha M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound boneless, skinless chicken breasts, cut into bite-size pieces

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 1

    tablespoon olive oil

  • 1

    cup diced yellow onion

  • 1/2

    cup diced green bell pepper

  • 1

    tablespoon minced garlic

  • 1/2

    small jalapeño, stemmed, seeded, and finely chopped (about 2 teaspoons)

  • 4 1/2

    cups reduced-sodium chicken broth

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon ground coriander

  • 3

    tablespoons fresh lime juice

  • 1

    tablespoon chopped fresh cilantro, plus extra for garnish

  • 1

    cup chopped tomatoes (2 to 3 small Roma tomatoes)

  • Crushed tortilla chips

  • 1

    ripe avocado, peeled, pit removed, and diced (optional)

  • Sour cream (optional)

  • Cheddar cheese, grated (optional)

Directions

Season the chicken with salt and pepper and set aside. Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring, 2 to 3 minutes, or until the vegetables are softened. Add the garlic and jalapeño and sauté for 1 minute, stirring constantly. Add the chicken and cook, stirring occasionally, for about 2 minutes. The chicken will brown slightly. Stir in the chicken broth, cumin, coriander, and lime juice. Bring the soup to a boil, and reduce the heat to medium-low. Allow the soup to simmer for 5 minutes. Stir in the cilantro and tomatoes and simmer an additional 5 minutes. Place about 1/2 cup crushed tortilla chips in each serving bowl. Ladle the hot soup over the tortillas and garnish with a little extra cilantro, diced avocado, sour cream, and grated cheese, as you prefer.

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