Savory Mexican Chicken Tortilla Soup
This vibrant and hearty Mexican Chicken Tortilla Soup is a family favorite that brings warmth and comfort to the dinner table. Inspired by a recipe I stumbled upon in either Men’s Health or Men’s Fitness magazine, this dish has become a staple in our home. It’s not only a breeze to make, but the combination of tender chicken, aromatic spices, and crunchy tortilla chips is simply irresistible. For my little ones, I usually skip the chipotle chiles, making this soup mild yet flavorful. A sprinkle of shredded cheddar on top adds a delightful creamy texture, making each spoonful even more enjoyable.
N/A
Servings
200
Calories
10
Ingredients
Ingredients
olive oil
2 (teaspoons)
boneless skinless chicken breast
1 (lb, cut into 1-inch pieces)
garlic cloves
2 (minced)
dried oregano
1 (teaspoon)
chipotle chiles in adobo
1 (minced (from a 7 oz. can) or green chiles (4 oz. can))
diced tomatoes with green chiles
1 (8 oz. can)
reduced-sodium chicken broth
2 (14.5 oz. cans)
frozen corn
1 (cup)
fresh cilantro
1/2 (cup, chopped)
baked corn tortilla chips
4 (cups)
Instructions
1
In a large stockpot, heat the olive oil over medium-high heat. Add the chicken pieces and minced garlic. Cook for about 3 minutes, stirring frequently, until the chicken is nicely browned on all sides.
2
Stir in the dried oregano, ensuring it evenly coats the chicken. Next, add the minced chipotle chiles (or green chiles), diced tomatoes with green chiles, chicken broth, and frozen corn. Increase the heat to high and bring the mixture to a rolling boil.
3
Once boiling, reduce the heat to low. Partially cover the pot and let it simmer for about 10 minutes, or until the chicken is cooked through and tender.
4
Remove the pot from heat and gently fold in the chopped cilantro and 1 cup of crushed tortilla chips, allowing them to soften while enhancing the soup's flavor.
5
To serve, arrange the remaining tortilla chips at the bottom of individual bowls and ladle the savory chicken soup over the top. For an extra treat, sprinkle some shredded cheddar cheese before enjoying this delicious dish.
Nutrition Information
5g
Fat
15g
Carbs
21.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this Mexican soup recipe?
The recipe is for Savory Mexican Chicken Tortilla Soup.
Where did the inspiration for this soup come from?
The recipe was inspired by a dish found in either Men’s Health or Men’s Fitness magazine.
How many calories are in a serving of this soup?
There are approximately 200 calories per serving.
Is this chicken tortilla soup easy to prepare?
Yes, the description notes that this dish is a breeze to make and a family staple.
What type of chicken should I use?
The recipe calls for 1 lb of boneless skinless chicken breast cut into 1-inch pieces.
How much protein does this soup provide?
Each serving contains 21.25g of protein.
Can I make this soup less spicy for children?
Yes, you can skip the chipotle chiles or replace them with mild green chiles to make it kid-friendly.
What are the primary tags for this recipe?
Key tags include soup, Mexican, chicken, tortilla, comfort food, and hearty.
How long should I cook the chicken and garlic initially?
Cook the chicken and minced garlic in olive oil for about 3 minutes until nicely browned.
What dried herb is used to season the chicken?
One teaspoon of dried oregano is used to coat the chicken.
What kind of broth is recommended?
The recipe suggests using two 14.5 oz. cans of reduced-sodium chicken broth.
Should the corn used be fresh or frozen?
The recipe specifically calls for 1 cup of frozen corn.
How long does the soup need to simmer?
After reaching a boil, reduce the heat and let it simmer partially covered for about 10 minutes.
When should I add the fresh cilantro?
The cilantro should be folded into the soup after the pot is removed from the heat.
How do I incorporate the tortilla chips into the soup?
Fold 1 cup of crushed tortilla chips into the soup at the end to soften, and serve the rest at the bottom of the bowls.
What type of tortilla chips are suggested?
The recipe calls for 4 cups of baked corn tortilla chips.
What is the recommended cheese topping?
Shredded cheddar cheese is recommended for a delightful creamy texture on top.
How much fat is in this dish?
This soup contains 5g of fat per serving.
What size cans of diced tomatoes are needed?
You will need one 8 oz. can of diced tomatoes with green chiles.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
What amount of carbohydrates is in each serving?
There are 15g of carbohydrates per serving.
Is the chicken broth regular or reduced-sodium?
The recipe specifies reduced-sodium chicken broth.
What heat setting should be used for simmering?
The heat should be reduced to low for the 10-minute simmering period.
How much olive oil is used for browning the chicken?
Two teaspoons of olive oil are used to heat the stockpot.
Can I use chipotle chiles from a can?
Yes, the recipe suggests 1 minced chipotle chile from a 7 oz. can in adobo.
Does the recipe include fiber or sugar data?
According to the provided information, fiber and sugar content are currently null.
How should the chicken be prepared before cooking?
The chicken should be cut into 1-inch pieces before browning.
What happens when you add the crushed chips to the pot?
Allowing the crushed chips to sit in the soup allows them to soften and enhances the overall flavor.
What is the primary vegetable added besides tomatoes and corn?
Diced tomatoes with green chiles are the main vegetable addition alongside the corn.
How many ingredients are in this recipe in total?
There are 10 total ingredients in this recipe.