Homemade Chicken Tortilla Soup Recipe
This tasty chicken tortilla soup is an easy recipe packed full of authentic Mexican flavors and ingredients. This healthy soup recipe is topped with baked tortilla chips and is a tasty main meal or appetizer.
Servings: 8 people
Calories: 337kcal
Ingredients
For tortilla chips:
- 2 8” tortillas burrito size
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
For soup:
- 2 bone-in chicken leg quarters
- 10 ounces red enchilada sauce
- 1 tsp salt
- 1 tsp black pepper
- 10 cups of water
- ¼ cup rice
- 8.5 ounces canned corn
- 15.25 ounces black beans drained and rinsed
- 1 red chili pepper chopped
- 1 cup shredded cheddar cheese
- Juice of 2 limes
- ¼ cup fresh cilantro
Instructions
For tortilla chips:
- Preheat oven at 350C/170C
- Line a baking sheet with baking paper
- Cut tortillas into thin strips2 8” tortillas
- In a small bowl add the tortillas, olive oil and salt. Mix well until tortillas are evenly coated3 tbsp extra virgin olive oil, 1 tsp kosher salt, 2 8” tortillas
- Arrange the tortilla strips onto the baking sheet and bake for 5 minutes until golden brown
For soup
- Fill a large pot with 10 cups of water, add the chicken, enchilada sauce, salt, black pepper and bring to boil2 bone-in chicken leg quarters, 10 ounces red enchilada sauce, 1 tsp salt, 10 cups of water, 1 tsp black pepper
- Simmer for 1 hour
- Add the rice and let it cook for 20 minutes¼ cup rice
- Add the corn, beans and juice of lime, cheddar cheese and red chili peppers and simmer for 10 minutes8.5 ounces canned corn, 15.25 ounces black beans, 1 cup shredded cheddar cheese, Juice of 2 limes, 1 red chili pepper
- Garnish with tortilla chips, sprinkle with some fresh cilantro and serve!¼ cup fresh cilantro
Video
Nutrition
Calories: 337kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 1106mg | Potassium: 351mg | Fiber: 6g | Sugar: 3g | Vitamin A: 493IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 2mg