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Nutrition Facts
Serving Size 1 (406g) Recipe makes 10 servings
Calories 171
Calories from Fat 27		(16%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 982mg		40%
Potassium 740mg		21%
Total Carbohydrate 18.4g		6%
	Dietary Fiber 3.0g	12%
	Sugars 6.2g
Protein 16.9g		33%
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Amazing Chicken Tortilla Soup!

Recipe #108231 | 1¼ hours | 15 min prep | add private note

⁽¹¹⁶⁾ RATE IT NOW Print Recipe

By: Valerie Marie
Jan 13, 2005

This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

SERVES 10 (change servings and units)

Ingredients

2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce

Topping

1 cup non-fat tortilla chips (optional)

Directions

1
Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2
Add all the rest of the ingredients to the large pot and bring to a boil.
3
After about 15 minutes, remove the chicken breasts and shred.
4
(Two forks work well to pull the chicken apart!).
5
Return shredded chicken to the pot and simmer an additional 45 minutes.
6
Serve, topped with crushed tortilla chips if desired.

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Featured Reviews for This Recipe

From: Kitchen Witch Steph

On Nov 17, 2009

Hello, darling! This is some good soup. This was full of flavor and hearty without weighting you down like some cheesy versions. I cut the broth back to 5 cups and had to go with a can of green chilies b/c I had no jalapeno. I added some chopped celery just to use some up. Definitely went with the wine. Did full fat homemade tortilla strips which were killer. Whole family said this was a keeper.

0 people found this review helpful

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From: Chef #1441967

On Nov 9, 2009

I always get asked for this recipe when I take this dish to a pot luck. I do think it needs a little bit more heat so I add additional jalapeno. I also add a can of drained black beans and some cilantro. Optional when serving, a dollop of sour cream. Its delicious, absolutely delicious.

0 people found this review helpful

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From: Lvs2Cook

On Dec 15, 2005

Amazing is right! This soup was so delicious! I made as posted except that I used some leftover chicken that I had and I used a can of green chilies instead of the jalapeno and I added a can of black beans. YUM! I simmered for about an hour. I served with Seasoned Tortilla Strips Seasoned Tortilla Strips by Junebug. Thanks for posting a keeper!

13 people found this review helpful

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From: PhylPhyl

On Feb 24, 2005

Amazing, awesome, outstanding, incredibly good — I'm not sure what else to say. Tried this last night. BF wasn't too sure about it but thought it smelled good. He ate two huge bowls of it last night and took another large container to work today for his lunch. I didn't have a regular onion, but I did have some green onions, so I used those. Also, for the chicken broth, diced tomatoes and tomato sauce, I used the lowest sodium content I could find. Even with these substitutions, we thought it was AWESOME! We'll definitely be making this again and again and again — Thanks for sharing your outstanding recipe!

8 people found this review helpful

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