Chicken Tortilla Soup
This recipe for chicken tortilla soup was created on a bit of a whim. I was going to try out a new soup recipe the other day and instead decided to just create my own for a change. We love soups at our house and any Mexican soup is always a favorite. I think if I had to pick just one thing about this chicken tortilla soup that I liked most it would have to be the chili tortilla strips. I love having different textures in food so a crunch with soup is just my thing. A little cool avocado on top makes it even better!
It’s been so chilly lately, but a warm bowl of soup, everyone sitting around the table and the day almost finished makes for such a nice time. I love gathering around for dinner. Our daughter is 3 and looooved this soup which of course made me so happy because you just never know with a toddler. Some days she is obsessed with pork and the next wont touch it. I guess I should really just be grateful that she will always at least try her food. That is something we have worked hard on. Anyway, if a three year old can love it I think you can too.
Is Enchilada Sauce the Same As Salsa?
Enchilada sauce, is chile based and may or may not contain tomato at all.
Enchiada sauce is pureed and cooked until smooth.
Salsa is tomato based, and may or may not be cooked.
Salsa is left chunky.
Are Corn Tortillas Gluten Free?
Corn tortillas are made with corn flour wich is naturally gluten free.
If the corn tortillas have not been contaminated in the manufacturing process, they are gluten free.
Gluten free products are usually labeled “gluten free”.
What Can You Use In Place of Chicken Broth?
For 1 cup broth, substitute 1 bouillon cube or 1 teaspoon instant bouillon granules per 1 cup water.
Chicken Tortilla Soup
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Chicken Tortilla Soup
Servings: 6
This recipe for chicken tortilla soup is always a favorite.
Ingredients
- 10-12 oz Enchilada Sauce
- 4 Chicken Breasts cooked and shredded
- 15 oz Tomatoes diced, Mexican Style
- 1/2 Onion Chopped
- 1 tablespoon Brown Sugar
- 1/4 cup Sour Cream
- 1 can Green Chiles Small Diced
- 2 Cloves garlic Minced
- 2-3 cans Chicken Broth depending on how brothy you want it 14 oz Cans
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 Bay Leaf
- Pepper To taste
- 2 Cups Corn
- 1 tablespoon Cilantro Chopped
- Small Corn tortillas
- Chili Powder
Instructions
- Throw everything into a crock pot and cook on low all day or at least 6 hours. On high for 3.
- Spray each tortilla with cooking oil and sprinkle chili powder over them.
- Use a pizza cutter to slice into strips and arrange on a baking sheet.
- Bake at 400 for 10-15 min or until crisp.
- Serve soup with tortilla strips, avocado and shredded cheese.
Notes
soup can be frozen for up to 3 months
Nutrition Facts
Chicken Tortilla Soup
Amount Per Serving (1 bowl)
Calories 305
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 101mg34%
Sodium 1136mg49%
Potassium 957mg27%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 12g13%
Protein 36g72%
Vitamin A 1244IU25%
Vitamin C 29mg35%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
