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
SERVES
6
People
CALORIES
240
Per Serving
PROTEIN
26
Grams

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)

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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

Calories

240

Fat

10g

Saturated Fat

1.5g

Sodium

550mg

Carbohydrate

14g

Sugars

3g

Protein

26g