Recipe
Chicken Tortilla Soup
2 years ago
Chicken tortilla soup is an easy-to-make, anytime-meal soup, also full of nutrients. it is not just a soup it’s a full meal. This soup is loaded with the goodness of corn, chicken, tortilla, tofu, beans, and lots of fresh veggies, sour cream, and cheese.
Nutritional Advantages of Chicken Tortilla Soup
- Chicken and Tofu are great source of protein.
- Black beans are high in soluble fibre and antioxidants. One cup of black beans contains approx 15.24 grams of protein and 15 grams of fiber.
- Corn is rich in vitamin C and antioxidants.
- Vegetables are a great source of essential fibres.
- Avocados are loaded with almost 20 essential nutrients, such as folic acid, vitamins E and K, fiber, B vitamins and potassium.
Region: North and Central American
Nature: Soup/ Main Course
Cuisine: Mexican
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Olive oil |
75 ml |
Fresh Corn kernels |
1 cup |
Bell peppers diced (Red, Green and Yellow) |
1 cup |
Tofu |
150 gm |
Ground cumin |
1 tsp |
Salt |
To taste |
Crushed Black Pepper |
To taste |
Zucchini, small dice(Green and Yellow) |
1 cup |
Chopped onion |
1 no |
Chopped cloves garlic |
3 no |
Jalapeño diced and seeded |
1-2 |
Chopped Tomatoes |
1 small bowl |
Tomato sauce |
1 small bowl |
Black beans rinsed & drained |
1 can |
Chicken stock |
1 lit |
Chicken Breast |
2 no |
Corn tortilla, cut into strips |
6-8 no |
Shredded Cheddar or pepper jack cheese |
1 cup |
Sour Cream |
½ cup |
For Garnish:
Items |
Quantity |
|---|---|
Chopped cilantro or parsley leaves |
2 tbsp |
Lemon wedges |
1 wedge for each soup |
Avocado, sliced |
1 no |
Main Methods:
Cut tortillas into thin strips and fry them in batches in the hot oil until crisp.
Remove from the pan and allow them oil to drain on a paper towel.
Chicken into small cubes. Set aside
Heat a pot with oil over medium heat.
Add chopped onion and garlic and sauté for a while.
Add fresh corn kernels, black beans, tofu cubes, bell peppers, zucchini (you can use both yellow, red and green bell peppers and yellow and green zucchinis or anyone depending up on your choice) and chopped jalapeño and sauté until veggies soften.
Add chicken to pot. Season with roasted cumin powder, salt and crushed black pepper.
Cook vegetables with chicken for 2-3 minutes.
Add tomatoes, tomato sauce and stock. Mix well together and cook for a minute.
Pour in chicken broth into the pan and cook until boil.
Once broth boil, let it simmer further for 15 mins.
For serving the soup, take a large soup bowl, pour soup into it with all veggies and chicken chunks.
Add crispy fried tortilla strips, with scatter of shredded cheese and a dollop of sour cream.
Garnish soup with some pieces of avocado, fresh cilantro/parsley and lime wedges.
Serve hot.
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