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Best Chicken Tortilla Soup Recipe
Best Chicken Tortilla Soup Recipe photo by Taste of Home

Best Chicken Tortilla Soup Recipe

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Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 3 servings

Ingredients

  • 2 medium tomatoes
  • 1 small onion, cut into wedges
  • 1 garlic clove, peeled
  • 4 teaspoons canola oil, divided
  • 1 boneless skinless chicken breast half (6 ounces)
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 2 corn tortillas (6 inches)
  • 1/2 cup diced zucchini
  • 2 tablespoons chopped carrot
  • 1 tablespoon minced fresh cilantro
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup spicy hot V8 juice
  • 1/3 cup frozen corn
  • 2 tablespoons tomato puree
  • 1-1/2 teaspoons chopped seeded jalapeno pepper
  • 1 bay leaf
  • 1/4 cup cubed or sliced avocado
  • 1/4 cup shredded Mexican cheese blend

Nutritional Facts

1 cup equals 284 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 617 mg sodium, 24 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Directions

  1. Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth.
  2. Sprinkle chicken with lemon-pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla.
  3. In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon.
  4. In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  5. Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips. Yield: 3-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Tortilla Soup in Cooking for 2 Fall 2005, p33

Nutritional Facts

1 cup equals 284 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 617 mg sodium, 24 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Reviews for Best Chicken Tortilla Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 13, 2013

"This was very good. It took a bit more effort than I would want to put in on a weeknight but with time on a weekend it was no problem."

MY REVIEW
Reviewed Oct. 10, 2013

"I frequently cook dishes with southwestern flavor. This was truly a delicious soup. I have made chicken tortilla soup in many versions, and this is by far the best.I just happen to have a small yellow squash on hand as well as the zucchini, which I added to the soup. I also had no tomato puree so I solely used fresh tomatoes and a bit of leftover homemade spaghetti sauce. The fried tortilla strips were terrific. I added them to the soup as well as the fresh avocado and shredded cheddar cheese. This was warm, flavorful, and delicious. I will definitely make it and serve it again!"

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