Chicken Tortilla Soup
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.67 out of 5 stars
(42)
Ingredients
4 servings
- 2 tablespoons vegetable oil
- ¼ cup (40g) minced white onion
- ¼ cup (14g) minced Anaheim pepper
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 4 cups (940ml) chicken broth
- 1 cooked skinless, boneless chicken breast, cut into bite-size pieces
- 1 cooked skinless, boneless chicken thigh, cut into bite-size pieces
- 8 ounces (226.8g) mild cheddar cheese, shredded
- 3 6-inch corn tortillas, minced
- 2 tablespoons lime juice
- ¼ cup (60g) canned diced tomatoes
- ½ teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- ¼ teaspoon Mexican oregano
- ¼ teaspoon salt
- Tortilla strips, optional, for garnish
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Preparation
Chef’s notes
This soup is spicy, so if you’re sensitive to spices, reduce or omit the cayenne pepper.
If you cannot find Anaheim peppers, substitute with poblano.
Use mild cheddar cheese to avoid overpowering the soup.
The soup is excellent for slow cooking; complete step 1, then transfer to a slow cooker for 4 to 6 hours on low.
Recipe makes four servings, consider doubling if serving more.