There’s nothing quite like a delicious crunchy tortilla in a delicious Mexican-inspired soup broth. Today, we’re going over my recipe for Tortilla Soup with Chicken! The perfect meal prep soup to enjoy for the week ahead!
How to Make Tortilla Soup with Chicken
Other Delicious Appetizer Recipes!
Tips for the Perfect Tortilla Soup with Chicken
- If your stove is too hot, you can cruddle your milk (no thanks). Remember to turn your stove down to low before adding your milk, or turn the burner off all together.
- In order for your veggies and chicken to cook through, remember to chop them up roughly the same size.
- I know the shredded cheese and tortillas are optional, but they're really not. For the most delicious bowl of tortilla soup, don't skip out on them!
What to Serve with Tortilla Soup with Chicken
Well, of course, it’s in the title. The first thing you want to serve with your tortilla soup is, in fact, tortillas. I recommend adding shredded cheese as well. My favourites are Monterey Jack or a Mexican blend. Lastly, if you’re feeling bold, finish it off with some fresh cilantro and lime juice- you won’t be disappointed!
Why You'll Love It
- Tortilla soup with chicken is basically a flavor explosion in a bowl. Picture this: hearty broth, kickin' spices, and tender chicken chunks all mingling together. And let's not forget those crispy tortilla strips that take it to a whole new level of yum. It's like comfort food on steroids. Top it off with some cilantro and a squeeze of lime, and you've got a fiesta for your taste buds. Seriously, if you haven't tried it yet, you're missing out on a party in your mouth!
Let's Get Cooking
Tortilla Soup with Chicken
Tortilla soup with chicken is like a flavor fiesta! Imagine a hearty broth, juicy chicken, and those crunchy tortilla strips stealing the show. It's comfort food with a kick – a casual and tasty delight that just hits the spot.
Ingredients
- 1 Can Diced Tomatoes
- 2 Red Bell Peppers
- 1 Chicken Breast
- 1 Jalapeno - Optional
- 1 Can of Corn
- 3 Green onions
- 2-3 Garlic Cloves
- 1- 1 1/2 tbsp Ancho Chilli Powder - or regular
- 1 Chicken Stock Cube
- 4-5 cups Water
- 1 cup Milk
- 2 tbsp Extra Virgin Olive Oil
- Salt to taste
Instructions
- Begin by dicing your onions, garlic, peppers, and jalapenos.
- In a large pot on medium heat, add your olive oil, diced garlic and onions, and cook for 1-2 minutes
- Using a separate cutting board and knife, dice your chicken and add to your pot.
- Add in your peppers, jalapenos, and chicken and let cook for 2-3 minutes
- Add in your corn, tomatoes, and chilli powder, and let cook for 5 minutes.
- Add your water and chicken cube and let cook for 15 minutes. Bring your stove to high until your soup begins to boil, then reduce to medium to finish cooking.
- Turn your burner off and whisk in your milk until fully combined.
- Serve with cheese, tortilla chips, cilantro or lime and enjoy!
Nutrition
Calories: 146kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 18mgSodium: 325mgPotassium: 513mgFiber: 4gSugar: 7gVitamin A: 2859IUVitamin C: 73mgCalcium: 112mgIron: 2mg
Tried This Recipe?Let us know how it was!
Storage & Leftovers
Have leftovers? I love this recipe to meal prep for the week ahead! Pop into some air-tight meal prep containers and enjoy this delicious recipe throughout the week!
