Recipes

30 Minute Chicken Tortilla Soup

Name: 30 Minute Chicken Tortilla Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 to 10 corn tortillas, cut into strips (olive oil, salt, lime juice); 1 Tablespoon olive oil; 1 onion (diced); 1 red bell pepper (diced); 2 cups fresh tomato (diced, 3 Roma or any tomatoes); 1 teaspoon kosher salt; 8 grinds fresh black pepper; 2 teaspoons cumin; 3 cloves garlic (minced); ½ cup uncooked white rice; 4 cups chicken stock; 1 15oz can white beans; 1 15oz can pinto beans; 2 cups cooked chicken (shredded, leftover or rotisserie chicken); 1 cup frozen corn; ¼ cup fresh cilantro (chopped, plus more for serving); a squeeze of fresh lime juice (to taste); Toppings - shredded white cheddar cheese, avocado, cilantro, jalapeno, lime wedges, plain yogurt or sour cream, and your homemade tortilla strips

6 servings

doses

5 minutes

tempo ativo

30 minutes

tempo total

Começar a Cozinhar

Ingredientes

8 to 10 corn tortillas, cut into strips (olive oil, salt, lime juice)

1 Tablespoon olive oil

1 onion (diced)

1 red bell pepper (diced)

2 cups fresh tomato (diced, 3 Roma or any tomatoes)

1 teaspoon kosher salt

8 grinds fresh black pepper

2 teaspoons cumin

3 cloves garlic (minced)

½ cup uncooked white rice

4 cups chicken stock

1 15oz can white beans

1 15oz can pinto beans

2 cups cooked chicken (shredded, leftover or rotisserie chicken)

1 cup frozen corn

¼ cup fresh cilantro (chopped, plus more for serving)

a squeeze of fresh lime juice (to taste)

Toppings - shredded white cheddar cheese, avocado, cilantro, jalapeno, lime wedges, plain yogurt or sour cream, and your homemade tortilla strips

Instruções

For the Tortilla Strips

Preheat oven to 425°. Cut 8 to 10 corn tortillas into strips. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt. Bake 15 to 25 minutes or until golden brown. Check on them and toss them with tongs every 5 minutes or so, especially towards the end. If you love lime, add a squeeze when they are hot from the oven!

For the Soup

Preheat a large soup pot or Dutch oven over medium heat and add olive oil. Saute onion and bell pepper until soft, about 5 minutes.

Add tomato, season with salt, pepper and cumin and cook 3 minutes more, stirring occasionally.

Add garlic and stir to cook slightly. Add rice and stock and stir to combine. Bring to a boil over high heat, then COVER, lower the heat to medium low and simmer about 10 minutes or until rice is nearly cooked through. Give it an occasional stir to keep the rice from sticking to the bottom.

Add beans, corn, and chicken and continue to simmer 3 to 5 more minutes. If you soup ever seems too thick, just add water or more stock to thin it out.

Finish with fresh cilantro and a squeeze of fresh lime juice to taste. Add toppings and serve.

Informação Nutricional

Tamanho da Dose

Calorias

350 kcal

Gordura Total

9 g

Gordura Saturada

2 g

Gordura Insaturada

6 g

Gordura Trans

Colesterol

40 mg

Sódio

677 mg

Carboidratos Totais

48 g

Fibra Alimentar

5 g

Açúcares Totais

7 g

Proteína

21 g