Chicken Tortilla Soup

Want a savory Tex-Mex soup? Chili powder, onions, celery, garlic and red bell peppers heightens the flavor of this Chicken Tortilla Soup. Make extra and freeze some for a cold, rainy day.

Prep

20

Minutes

Cooking

20

Minutes

Servings

6

 

Calories

240

Per Serving

Chicken Tortilla Soup
Want a savory Tex-Mex soup? Chili powder, onions, celery, garlic and red bell peppers heightens the flavor of this Chicken Tortilla Soup. Make extra and freeze some for a cold, rainy day.
Prep: , Cooking: Serves
2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1/4 cup finely chopped yellow onion
1/3 cup finely chopped celery
2 cloves garlic, minced
1 tablespoon ground cumin
1/3 cup finely chopped green bell peppers
1/4 cup finely chopped red bell peppers
3¾ cups water
3 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned tomatoes diced in sauce
1/4 cup diced green chilies
1/4 teaspoon ground red pepper
1 cup frozen yellow whole kernel corn
fried flour tortilla strips (optional)
avocado slices (optional)

Ingredients

  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, diced into ½" pieces
  • 3 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1/4 cup finely chopped yellow onion
  • 1/3 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/3 cup finely chopped green bell peppers
  • 1/4 cup finely chopped red bell peppers
  • 3¾ cups water
  • 3 tablespoons corn starch
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup canned tomatoes diced in sauce
  • 1/4 cup diced green chilies
  • 1/4 teaspoon ground red pepper
  • 1 cup frozen yellow whole kernel corn
  • fried flour tortilla strips (optional)
  • avocado slices (optional)

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

Learn more >

Directions

  1. Heat oil in 8-quart stockpot.
  2. Add diced raw chicken, chili powder, onion, celery, garlic, cumin, green and red bell peppers. Cook over medium high heat 5 minutes.
  3. Mix small amount of water with corn starch in a small bowl.
  4. To stockpot, add water, corn starch mixture, salt, ground black pepper, tomatoes, green chilies and red pepper. Bring to a boil then lower heat to a simmer and cook 5 minutes.
  5. Add corn. Simmer 5 more minutes.
  6. Serve in bowls with tortilla strips and avocado slices.

Nutrition Facts

Calories240
Fat10g
Saturated Fat1.5g
Sodium550mg
Carbohydrate14g
Sugars3g
Protein26g
Don't Fall For Their Gimmicks

Don’t Fall For Their Gimmicks

Learn the truth about antibiotics usage

Truth About Chicken
Need Some Extra Help?

Need Some
Extra Help?

Get Cooking Tips
Sanderson Farms Print Logo

Subscribe To Our Monthly e-Newsletter