Easy Chicken Tortilla Soup
This Easy Chicken Tortilla Soup is made in just 30 minutes is perfect for a crowd. Everyone gets exactly what they like by adding delicious toppings to suit their own tastes.
Servings 6
Equipment
- Large stock pot
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion finely diced
- ½ cup sweet bell pepper finely diced
- 1 clove garlic minced
- 1 32-ounce chicken stock
- 1 15.9-ounce can tomato puree
- 4 chicken breast diced
- 1 tablespoon taco seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 cups Spanish rice prepared
- Salt and Pepper to taste
Instructions
- In a Dutch oven heat the olive oil over medium heat, then add the onion and peppers and cook until tender. Add the garlic and cook 1-2 minutes more.1 tablespoon olive oil, 1 sweet onion, ½ cup sweet bell pepper, 1 clove garlic
- Add the chicken stock and tomato puree.1 32-ounce chicken stock, 1 15.9-ounce can tomato puree
- Add the chicken to the pot. Season with taco seasoning mix, granulated garlic, cumin, salt and pepper.4 chicken breast, 1 tablespoon taco seasoning mix, 1 teaspoon garlic powder, ½ teaspoon ground cumin, Salt and Pepper to taste
- Bring the soup to a boil, then reduce heat and allow the soup to simmer for 20-25 minutes until the chicken is tender.
- Just before serving, stir in the prepared Spanish rice. Serve with optional toppings tortilla strips, sour cream, chunks of avocado, Queso Blanco, chopped cilantro and slices of jalapeno peppers.2 cups Spanish rice
Video
Notes
Optional Toppings:
Add a can of black beans and/or corn for an even heartier soup.
- Tortilla Strips
- Sour Cream
- Avocado, sliced
- Queso Blanco (or Monterrey Jack), shredded
- Cilantro, chopped
- Jalapeno pepper slices
Add a can of black beans and/or corn for an even heartier soup.