Chicken Tortilla Soup
By America's Test KitchenPublished on November 6, 2011
Time
1 hour
Yield
Serves 8 to 10
Ingredients
1 tablespoon vegetable oil 1 onion, chopped fine1 red bell pepper, seeded and chopped fine1 jalapeño chile, seeded and chopped fine1 tablespoon chili powder 2 cloves garlic, minced2 quarts low-sodium chicken broth 1 ½ pounds boneless, skinless chicken breast 1 can diced tomatoes (14.5-ounce), drained1 tablespoon chopped fresh cilantro leaves 2 tablespoons lime juice Salt and pepper
Before You Begin
Serve with tortilla chips, avocado, and shredded Monterey Jack cheese.
Instructions
- Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
- Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. With slotted spoon, remove chicken; cool and shred into small pieces.
- Return shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with recommended garnishes.
Time
1 hourYield
Serves 8 to 10Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped fine
1 jalapeño chile, seeded and chopped fine
1 tablespoon chili powder
2 cloves garlic, minced
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 can diced tomatoes (14.5-ounce), drained
1 tablespoon chopped fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped fine
1 jalapeño chile, seeded and chopped fine
1 tablespoon chili powder
2 cloves garlic, minced
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 can diced tomatoes (14.5-ounce), drained
1 tablespoon chopped fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
1 red bell pepper, seeded and chopped fine
1 jalapeño chile, seeded and chopped fine
1 tablespoon chili powder
2 cloves garlic, minced
2 quarts low-sodium chicken broth
1 ½ pounds boneless, skinless chicken breast
1 can diced tomatoes (14.5-ounce), drained
1 tablespoon chopped fresh cilantro leaves
2 tablespoons lime juice
Salt and pepper
Why This Recipe Works
This Chicken Tortilla Soup recipe uses a variety of vegetables and spices to give it a spicy kick and hearty texture. Garnishing the soup with tortilla chips, avocado, and shredded Monterey Jack cheese turned the recipe into a hearty meal.
Before You Begin
Serve with tortilla chips, avocado, and shredded Monterey Jack cheese.
Instructions
- Heat oil in large Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened, about 8 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
- Add broth and chicken and bring to boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes. With slotted spoon, remove chicken; cool and shred into small pieces.
- Return shredded chicken to pot along with tomatoes, cilantro, and lime juice. Season with salt and pepper. Serve with recommended garnishes.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments