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Epicurious

Chicken Tortilla Soup

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Chicken Tortilla SoupCatherine McCord

Recipe information

  • Total Time

    30 minutes

  • Yield

    Serves 4-6

Ingredients

1

tablespoon olive oil

1

onion, diced

1

teaspoon salt

1

green bell pepper or red bell pepper, diced

1

garlic clove, minced

1

teaspoon cumin powder

1

32 oz box chicken broth

1

bay leaf

1

1/2 cups frozen corn kernels

1

15 oz can tomato, diced

1

pound chicken breast, boneless and skinless

juice of 1 lime

Crushed tortilla chips

Need to make a substitution?

Preparation

  1. Step 1

    In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.

    Step 2

    Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.

    Step 3

    Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.

    Step 4

    After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.

    Step 5

    Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.

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