Chicken Tortilla Soup

Chicken Tortilla Soup

When you're not feeling like a heavy dinner, grab this recipe in a pinch. Super filling, super light and super tasty!
5 from 2 votes
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Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken, Chicken Recipes, Easy Chicken Recipes, Recipes, Simple Recipes, soup, summer, vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 375kcal

Equipment

  • Pot
  • Cutting Board
  • Chef Knife
  • Tongs/fork
  • Mixing bowl
  • Heat resistant spoon/spatula

Ingredients

  • 1 each Chicken Breast
  • 4 oz Corn
  • 1/4 each Onion diced
  • 1 each Carrot peeled, diced
  • 1/2 each Bell Pepper diced
  • 1/2 each Zucchini diced
  • 1/2 each Squash diced
  • 1 tbsp Cumin ground
  • 1 tbsp Poultry Seasoning
  • 2 tbsp Paprika
  • 2 tbsp Chili Powder
  • 12 oz Vegetable Stock
  • Salt as needed
  • Pepper as needed
  • 2 oz Olive Oil
  • Tortilla Strips optional

Instructions

  • Add 1 oz of olive oil into pot and heat on medium-high. Season chicken breast with salt and pepper and sear on both sides until done.
  • Take the chicken out of the pot and onto another plate. Shred with either a fork or tongs.
  • Heat a pot on medium. Add in 1 Tbs oil and then the diced onion and carrot. Cook 2 minutes.
  • Add in the zucchini, squash, and bell pepper. Season and cook 4 minutes. Stir in the cumin, paprika, chili powder, and poultry seasoning.
  • Stir in the chicken mixture, corn, and stock. Bring to a simmer and cook 15-20 minutes. Adjust seasoning.
  • Serve over rice and Enjoy!

Nutrition

Calories: 375kcal | Carbohydrates: 25g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 824mg | Potassium: 493mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6537IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 6mg

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