Chicken Tortilla Soup | Midwest Living

Chicken Tortilla Soup

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Chicken Tortilla Soup

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  • Makes: 6 servings
  • Yield: 8 cups
  • Prep 25 mins
  • Cook 20 mins

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Diane Buller of Champaign, Illinois, shared this flavorful version of the classic tortilla soup. Garbanzo beans add extra texture and protein.

Ingredients

  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 14 1/2 - ounce cans chicken broth
  • 1 14 1/2 - ounce can stewed tomatoes (cut up any large pieces)
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano, crushed
  • 2 1/2 cups chopped, cooked chicken
  • 1 15 - 16 - ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 15 - ounce can black beans, rinsed and drained
  • 1 cup frozen whole-kernel corn
  • Tortilla chips, lightly crushed, shredded Monterey Jack cheese, chopped green onions, and/or sliced avocado

Directions

  1. In a large saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is just tender. Stir in the chicken broth, undrained tomatoes, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  2. Stir in the chicken, beans, and corn. Return mixture to boiling; reduce heat. Cover and simmer 10 minutes more.
  3. Ladle soup into bowls and top with tortilla chips, cheese, green onions and/or sliced avocado.

Tip

  • Multiply recipe 3 times to make 6 quarts.

Nutrition Facts

(Chicken Tortilla Soup)

Servings Per Recipe 6, iron (mg) 4, Thiamin (mg) 0, vit. C (mg) 12, vit. A (IU) 480, sodium (mg) 1206, pro. (g) 28, Cobalamin (Vit. B12) (µg) 0, sugar (g) 8, calcium (mg) 166, fiber (g) 9, Potassium (mg) 602, Trans fatty acid (g) 0, Niacin (mg) 7, Polyunsaturated fat (g) 4, Monosaturated fat (g) 4, Riboflavin (mg) 0, Folate (µg) 54, carb. (g) 35, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 61, sat. fat (g) 3, cal. (kcal) 370, Fat, total (g) 14

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