Tortilla Soup
Juicy chunks of chicken, simmered in a hearty broth with fire-roasted tomatoes, corn, chili powder, and cumin. Topped with crisp tortilla chips for added flavor and crunch.
Servings 4
Calories 265kcal
Equipment
Ingredients
- 2 15-ounce cans fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 cup fresh frozen, or canned corn of any type (including fiesta-style corn with bell peppers)
- 2 cups cubed cooked chicken
- 1 1/2 teaspoons chili powder regular or hot
- 1 teaspoon dried cilantro
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- Tortilla chips for serving
- Shredded Mexican cheese for serving or a blend of cheddar and Monterey jack
- Chopped green onions for serving
- Fresh cilantro leaves for serving
Instructions
- In a large stock pot or saucepan, combine the tomatoes, broth, corn, chicken, chili powder, dried cilantro, and cumin. Set the pan over medium-high heat and bring to a simmer.
- Reduce the heat to medium-low and simmer for 10 minutes. Season to taste with salt and black pepper.
- Ladle the soup into bowls and top with the tortilla chips, cheese, green onions, and fresh cilantro.
Nutrition
Calories: 265kcal | Carbohydrates: 21g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 601mg | Potassium: 359mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1154IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg