| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 packages chicken tenders, 1 1/2 to 2 pounds
- 1 tablespoon coriander, a palm full
- 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
- Salt and freshly ground black pepper
- 1 large onion, quartered and thinly sliced
- 1 large bell pepper, quartered and thinly sliced
- 1 jalapeno, seeded and thinly sliced
- One 28-ounce can fire roasted diced tomatoes
- 1 quart chicken stock
- 1 bag white corn tortilla chips
- 1 cup shredded Pepper Jack or sharp white Cheddar
- 1 ripe avocado, diced
- 1 lime, juiced
- 4 scallions, chopped
- Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Instructions
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 52 g |
| Saturated Fat | 13 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 15 g |
| Sugar | 14 g |
| Protein | 33 g |
| Cholesterol | 72 mg |
| Sodium | 1806 mg |
| Serving Size | 1 of 4 servings |
| Calories | 892 |
| Total Fat | 52 g |
| Saturated Fat | 13 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 15 g |
| Sugar | 14 g |
| Protein | 33 g |
| Cholesterol | 72 mg |
| Sodium | 1806 mg |
Reviews
This is my absolute favorite tortilla soup recipe. So quick and easy, full of flavor, fresh, and the perfect spice level. I substitute cumin for coriander and it works just fine. Love it!
Fantastic!! Added a few things: used way more chicken bone broth (40 oz), added 1/2 T of cumin, only used 1/2 T of coriander, thinly sliced 2 carrots, 2 ribs of celery, a few scoops of canned sweet corn and 2 cans of Mexican stewed tomatoes. I also seasoned my chicken as if i were making fajitas— much more flavor!
Delicious! A soup is only as good as it’s broth. This broth is a perfect blend of spice, chicken, and tomato. I did heavily salt and pepper the chicken when I sauté it and added all the other spices and jalapeño half way through cooking the chicken. Per other reviews I added the cumin and doubled the water/chicken broth.
Options: add 3/4 cup of frozen corn and one can of drained black beans.
Options: add 3/4 cup of frozen corn and one can of drained black beans.
Great chicken tortilla soup! I made a few adjustments… less chicken, added 1 tsp cumin, plus more chicken stock.
This recipe ROCKS but I added cumin in addition to the coriander. It’s an absolute must, especially for those that seem to think that the spices are “off” or something is missing. Try it……you’ll never make it any other way. It’s my husband’s absolute favorite! Great recipe Rachel!!!!
My family absolutely loved this recipe….it is a keeper at my house!
Easy, affordable, and YUM. The only thing I can think of for some of the “less than 5 stars” is that people didn’t season their chicken and taste during the cooking process to see if extra seasoning is needed per their tastes. This recipe rocks. Have been making this now for at least 4 years and it is always requested for those visiting.
I really thought that I was going to love this but it only turned out okay in my opinion. I’m guessing it’s the spices, not sure.
This recipe is a go to recipe for my family. My son absolutely loves this dish and I make this often. Very easy to make, very flavorful and is a change of pace from the standard meal plan. I highly recommend this soup!
Wonderful! I did’nt change a thing. But if you need more vegtabes to thicken it increase the frozen mexican peppers, corn, black bean seasoing. I made this soup so……………….many times. It freezes well. Thanks FoodNetwork. Thomas. WA.St. 2012