Chicken Tortilla Soup
Recipe: #12035
February 05, 2014
Categories: Chicken, Mexican, Cinco de Mayo, Fathers Day, High Protein, No Eggs, Boneless Pieces, Spicy, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"Dinner was a bit of a challenge tonight as I was a bit lax in my shopping this week. But a look through the pantry & fridge resulted in this take on Chicken Tortilla Soup. I didn't have the heavy cream I was looking for, so I used some cream cheese. I'm sure you can substitute one for the other, but I really liked the creaminess provided by the cheese. If you're looking to reduce calories, you could probably leave it out altogether for a slightly different taste palette."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (613.4 g)
- Calories 885.8
- Total Fat - 39.6 g
- Saturated Fat - 11.8 g
- Cholesterol - 184.3 mg
- Sodium - 1448.7 mg
- Total Carbohydrate - 98 g
- Dietary Fiber - 15.3 g
- Sugars - 4.8 g
- Protein - 40.2 g
- Calcium - 117.6 mg
- Iron - 5.8 mg
- Vitamin C - 88.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a small frying pan, heat the oil over medium heat. Add the tortilla strips in a single layer, working in batches. Fry until crisp and golden brown and remove to a plate lined with paper towels. Set aside until serving time. You can also perform this step after step #'s 6 and 7 while the soup is simmering.
Step 2
Cut chicken into 3/4 inch chunks, set aside
Step 3
In a large, heavy bottomed pan, melt the butter. Add the celery and onion and sauté for five minutes, stirring frequently so it doesn't brown.
Step 4
Add the garlic, jalapeno and cumin. Saute for three minutes. Do not allow to brown or burn. Season with the salt and pepper.
Step 5
Add the chicken and cook until the chicken changes color and begins to cook, about five minutes.
Step 6
Add the broth and bring to a boil. Add the corn and the green chiles, return to a boil and then reduce to simmer for about 2 minutes.
Step 7
Add the tomatoes, return to a boil, then reduce to a simmer for another 5 minutes.
Step 8
Add the cream cheese (DO NOT substitute with yogurt, as suggested in the Editorial Notes) and stir until melted and completely distributed. Simmer, stirring frequently, for three minutes. Taste and adjust seasoning if necessary.
Step 9
To serve, ladle into soup bowls, then top with minced cilantro, diced avocado and the tortilla strips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use high-quality chicken broth for the best flavor.
- Substitute heavy cream for the cream cheese if desired.
- For the cream cheese, substitute Greek yogurt for a lower-calorie option. The yogurt will provide a creamy texture and will add a bit of tang to the soup.
- For the chicken thighs, substitute boneless skinless chicken breasts for a leaner option. The breasts will cook more quickly and will also provide a lighter flavor.
Vegan Variation Replace the chicken with 1 can (14.5 ounces) of black beans, drained and rinsed. Replace the butter with 2 tablespoons of vegetable oil. Replace the cream cheese with 2 tablespoons of nutritional yeast. Omit the chicken broth and use 4 cups of vegetable broth instead.
Mexican Variation Replace the chicken with 1 can (14.5 ounces) of corn, drained and rinsed. Replace the butter with 2 tablespoons of olive oil. Replace the cream cheese with 2 tablespoons of queso fresco. Omit the chicken broth and use 4 cups of vegetable broth with 1 teaspoon of cumin and 1 teaspoon of chili powder instead.
Mexican Rice: This flavorful side dish is a great accompaniment to the Chicken Tortilla Soup. The rice is cooked with onion, garlic, cumin, and tomato sauce, giving it a delicious Mexican flavor. The rice adds a nice texture to the soup and helps to balance out the flavors.
Guacamole: Guacamole is a great addition to the Chicken Tortilla Soup. The creamy, savory dip pairs perfectly with the spicy soup and adds a fresh flavor. The guacamole can be made with fresh avocados, tomatoes, onion, garlic, and cilantro, and is a great way to add some color and texture to the meal.
FAQ
Q: How can I reduce the calories in this recipe?
A: You can reduce the calories in this recipe by leaving out the cream cheese and substituting it with a lower calorie alternative, such as Greek yogurt or low-fat milk.
Q: What is the best way to store leftovers?
A: The best way to store leftovers is to place them in an airtight container and store them in the refrigerator for up to 3-4 days.
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Fun facts:
The jalapeno pepper is native to Mexico and was first cultivated by the Aztecs. It was later adopted by Spanish settlers and has become a staple in Mexican cuisine.
The avocado is a fruit that originated in Central and South America. It has been cultivated since as early as 500 B.C. and was a favorite of the Aztecs. It is often referred to as the "alligator pear" due to its shape and leathery skin.