Chicken Tortilla Soup Recipe
A quick and easy soup recipe that is perfect for busy weeknights. This Chicken Tortilla Soup is loaded with corn, salsa, and chicken then seasoned perfectly with cumin and chili!
Servings: 4
Calories: 699kcal
Ingredients
- 1 lb chicken cooked and shredded
- 1/2 tsp olive oil
- 1/2 tsp minced garlic
- 1 c. chopped onion
- 1/4 tsp ground cumin
- 2 14.5 ounce chicken broth
- 1 can corn
- 1/2 tsp chili powder
- 1 Tbsp lemon juice
- 1 c. salsa
- 8 ounces corn tortilla chips
- 1/2 c. cheese shredded
Instructions
- Heat olive oil in large saucepan. Add garlic and onion. Cook until onion is translucent.
- Stir in remaining ingredients except for the tortilla chips and cheese. Simmer for 20 minutes.
- Divide into bowls. Top with crushed tortilla chips and cheese.
Notes
FRIDGE: Store leftovers in the refrigerator in an airtight container for up to a week.
FREEZE: To freeze leftover chicken tortilla soup, pour it into an airtight container or into Ziplock freezer bags and lay them flat. It will freeze well for up to 3 months.
Nutrition
Serving: 4 | Calories: 699kcal | Carbohydrates: 48g | Protein: 35g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1679mg | Potassium: 784mg | Fiber: 5g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 23.2mg | Calcium: 368mg | Iron: 3.5mg