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Chicken Tortilla Soup

Kerri Jablonski
5 from 1 vote
Print Recipe
Course Soup
Servings 4

Ingredients
  

  • ½ cup chopped onions
  • 3 boneless skinless chicken breast halves (about 12 ounces), cut into ½ inch pieces
  • 1 garlic clove pressed
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 32 oz chicken broth
  • 1 can 14 ½ ounces diced tomatoes, undrained
  • 1 can 4 ounces chopped green chilies, undrained
  • 1 cup frozen corn
  • 4 teaspoons fresh cilantro snipped
  • ½ cup cheddar cheese shredded
  • 4 wedges of fresh lime
  • Tortilla chips for garnish

Instructions
 

  • Add a small amount of canola oil to a 4qt stock pot.  
  • Heat for about 3 minutes over medium heat and add chicken pieces; cook and stir 3 minutes.
  • Add onion, garlic, chili powder and cumin. Cook and stir 2 minutes. 
  • Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
  • Serve with shredded cheese, cilantro and tortilla strips. Garnish each bowl with lime slice to squeeze juice into soup, if desired.
  • This recipe makes about 4 servings and can easily be doubled.