Chicken Tortilla Soup

17 INGREDIENTS • 6 STEPS • 50MINS

Chicken Tortilla Soup

Recipe

5.0

12 ratings

Editor's Choice

Editor's Choice

Community Pick

Community Pick

This is a classic chicken tortilla soup filled with veggies, topped with shredded chicken, avocado, crumbled queso fresco, and fried tortilla strips.

Love This Recipe?

Chicken Tortilla Soup

Save

A Taste of Koko

A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.

http://www.atasteofkoko.com/

This is a classic chicken tortilla soup filled with veggies, topped with shredded chicken, avocado, crumbled queso fresco, and fried tortilla strips.

50MINS

Total Time

$3.17

Cost Per Serving

Ingredients

Servings

8

us / metric

8 oz

Chicken Breasts

2

Large Carrots, diced, peeled

2

Zucchini, diced

2

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

2

Avocados, diced

1 cup

to taste

Fresh Cilantro, chopped

to taste

Tortilla Chips

Nutrition Per Serving

VIEW ALL

Calories

365

Fat

19.1 g

Protein

22.9 g

Carbs

27.4 g

Love This Recipe?

Chicken Tortilla Soup

Save

A Taste of Koko

A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.

http://www.atasteofkoko.com/

Cooking InstructionsHide images

step 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.

step 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.

step 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.

step 4

Add Carrots (2) and cook for 10 minutes.

step 5

Then add Zucchini (2) and cook for an additional 10 minutes. Slice kernels off the Corn (2) and add to soup.

step 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).

step 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).

Tags

0 Saved

top