Recipe Image
Servings:
8

Chicken Tortilla Soup

This is a classic chicken tortilla soup filled with veggies, topped with shredded chicken, avocado, crumbled queso fresco, and fried tortilla strips.
Total Time
50min
Chicken Tortilla Soup Recipe | SideChef
5.0 
12 Ratings
Author: A Taste of Koko
Servings: 
8

Ingredients

•
8 oz
Chicken Breasts
•
2
Large Carrots , diced, peeled
•
2
Zucchini , diced
•
2
Corn
•
3 Tbsp
Corn Oil
•
2 1/2 cups
Onions , chopped
•
1 1/2 cloves
Garlic , minced
•
2 1/2 cups
Tomatoes , diced
•
2
Chipotle Peppers in Adobo Sauce
•
1/2 cup
White Wine
•
16 cups
Chicken Stock
•
1
Lime , juiced
•
1 Tbsp
Salt
•
2
Avocados , diced
•
1 cup
Queso Fresco
•
to taste
Fresh Cilantro , chopped
•
to taste
Tortilla Chips

Cooking Instructions

1. 
Poach Chicken Breasts (8 oz) in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
2. 
Heat the Corn Oil (3 Tbsp) in a large pot and sauté the Onions (2 1/2 cups) until starting to caramelize, then add the Garlic (1 1/2 cloves) and stir briefly.
3. 
Add the Tomatoes (2 1/2 cups) and Chipotle Peppers in Adobo Sauce (2) . Stir for 1-2 minutes before adding the White Wine (1/2 cup) , Chicken Stock (16 cups) , juice from Lime (1) , Salt (1 Tbsp) , and pepper.
4. 
Add Carrots (2) and cook for 10 minutes.
5. 
Then add Zucchini (2) and cook for an additional 10 minutes. Slice kernels off the Corn (2) and add to soup.
6. 
Divide shredded chicken between bowls. Ladle soup over chicken, and top with Avocados (2) , Tortilla Chips (to taste) , Fresh Cilantro (to taste) , and Queso Fresco (1 cup) .

Nutrition Per Serving

CALORIES
365
FAT
19.1 g
PROTEIN
22.9 g
CARBS
27.4 g
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