Chicken Tortilla Soup

Chicken Tortilla Soup Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Reader Christine Datian, of Las Vegas, likes to use lots of spices in this soup recipe. Our version is medium-hot, but if you like it a little spicier, use the higher amount of serrano chile and a pinch more cayenne.

Yield:

Serves 4 (serving size: 2 cups)
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 530
Caloriesfromfat 30 %
Protein 49 g
Fat 17 g
Satfat 4.9 g
Carbohydrate 45 g
Fiber 5.4 g
Sodium 1459 mg
Cholesterol 154 mg

Ingredients

1 qt. reduced-sodium chicken broth
1 1/2 pounds boned, skinned chicken thighs, cubed
1/2 white onion, chopped
1 can (14.5 oz.) diced tomatoes
1/2 to 1 serrano chile, halved and sliced
1 can (15 oz.) black beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon pepper
2 cups coarsely crushed corn tortilla chips, divided
1/2 cup crumbled cotija cheese
1/2 cup cilantro leaves
Lime wedges

Preparation

1. Heat broth, covered, in a medium pot over high heat until boiling. Add chicken, onion, tomatoes, chile, beans, and spices. Reduce heat; simmer 10 minutes to blend flavors. Stir in 1 cup tortilla chips; ladle into bowls.

2. Serve soup with remaining 1 cup chips, the cheese, cilantro, and a squeeze of lime.

Christine Datian, Las Vegas,

Sunset

December 2012
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