Traditional Tex-Mex Chicken Tortilla Soup
A delightful Tex-Mex twist on classic chicken tortilla soup that will warm your soul and tantalize your taste buds.
Ingredients
| 2 | boneless skinless chicken breasts, cut into 1-inch cubes |
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| 2 | cups water |
| 2 | cups beef broth |
| 2 | cups chicken broth |
| 2 | (14 ½ ounce) cans tomatoes, cut up |
| 1 | cup chopped onion |
| ½ | cup chopped green bell pepper |
| 2 | (8 ¾ ounce) cans corn, drained |
| 1 | teaspoon chili powder |
| ½ | teaspoon ground cumin |
| ⅛ | teaspoon black pepper |
| salt | |
| tortilla chips | |
| shredded monterey jack cheese | |
| sliced avocado | |
| lime wedge |
Instructions
| 1. | Begin by cutting the boneless, skinless chicken breasts into 1-inch cubes. |
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| 2. | In a sizable saucepan, combine the water, beef broth, chicken broth, undrained cut-up tomatoes, chopped onion, and diced green bell pepper. |
| 3. | Bring the mixture to a vigorous boil over high heat. |
| 4. | Once boiling, gently introduce the cubed chicken into the pot, then reduce the heat accordingly. |
| 5. | Cover the saucepan and allow the soup to simmer for a period of 10 minutes. |
| 6. | After the initial simmer, add the drained corn along with a delicate blend of chili powder, ground cumin, black pepper, and a sprinkling of salt to suit your taste. |
| 7. | Continue the simmer, keeping the saucepan covered, for an additional 10 minutes to allow the flavors to meld harmoniously. |
| 8. | To serve, garnish the soup with crushed tortilla chips, preferably the zesty lime-flavored ones, a generous sprinkling of shredded Monterey Jack cheese, slices of ripe avocado, and a finishing touch of freshly squeezed lime juice for a burst of citrusy delight. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 190.5 kcal |
| Protein | 15.8 g |
| Fat | 2.7 g |
| Carbohydrates | 30.1 g |
| Fiber | 4.7 g |
| Sugar | 8 g |
Published on Jul 19, 2024 by Luminița