Chicken Tortilla Soup

Course : Chicken
Serves: 6
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3 whole skinless boneless chicken breast halves
4 small corn tortillas
2 tablespoons vegetable oil
2 cloves garlic minced
1 medium Onion -- chopped
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 medium sweet red pepper -- chopped
1 medium sweet yellow pepper -- chopped
4 medium plum tomatoes -- chopped
4 cups chicken stock
1 cup corn kernels
1 tablespoon lime juice
1/4 cup fresh coriander

Preparation / Directions:

1. Cut chicken diagonally into 1/4 inch thick strips; set aside. Cut tortillas into 1/4 inch thick strips. 2. In a large saucepan, heat 1 tbsp of the oil over medium heat, cook tortillas strips for about 2 minutes or until crisp. Removed and drain on paper towel. 3. Add remaining oil, garlic, onion, cumin and chili powder to the pan; cook over medium heat stirring occasionally for 3 minutes or until softened. 4. Add chicken and chopped peppers; cook for 5 minutes or until chicken is golden. 5. Add tomatoes and chicken stock, bring to a boil. Reduce heat and simmer for 7 minutes. 6. Add corn; cook for 2 minutes. Stir in lime juice. Ladle into bowls; garnish with tortilla chips and coriander.


Nutritional Information:

209 Calories (kcal); 6g Total Fat; (27% calories from fat); 17g Protein; 21g Carbohydrate; 34mg Cholesterol; 1505mg Sodium

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