Nancy's Chicken Tortilla Soup

1h
Prep Time
1h
Cook Time
2h
Ready In

Recipe: #906

October 19, 2011



"A very comforting and delicious homemade soup. Hope you enjoy! "

Original is 10-12 servings

Nutritional

  • Serving Size: 1 (178.2 g)
  • Calories 293.8
  • Total Fat - 15 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 56.4 mg
  • Sodium - 1377.8 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.1 g
  • Protein - 20.3 g
  • Calcium - 168.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place chicken pieces in large heavy bottom stock pot and add enough water to just cover chicken. Add poultry seasoning, chicken bouillon cube, salt, and pepper. Bring to boil and cook until chicken is tender and falls off the bone.

Step 2

Remove chicken and let cool. Skim fat from chicken broth and discard.

Step 3

Return broth to a low simmer and add chopped onion, celery, peppers, garlic, can of diced tomatoes and green chilies, can of diced tomatoes, chili powder, cumin and sugar.

Step 4

Remove cooled chicken from the bone, coarsely chop or shred, and add to broth. Add more salt and pepper to taste and let simmer for about 1 hour.

Step 5

Add cilantro and stir to mix.

Step 6

To serve: Place a hand full of crumbled tortilla chips in bottom of individual serving bowl, ladle soup over tortillas, top with shredded cheese and avocado slices. Garnish with tortilla chips and fresh cilantro.

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.


  • If you want a milder soup, remove the seeds and stems from the jalapeno peppers.
  • If you want a more intense flavor, use more garlic cloves.

  • Instead of a roasting chicken, use 2-3 boneless, skinless chicken breasts. This substitution will reduce the cooking time, as well as decrease the amount of fat and cholesterol in the soup.
  • Instead of jalapeno peppers, use 1-2 tablespoons of chopped pickled jalapenos. This substitution will give the soup a similar flavor and heat, while reducing the amount of fresh peppers needed.

Vegetarian Version Omit the chicken and replace with 1 (15 ounce) can of black beans, drained and rinsed. Add 1 teaspoon of vegetable bouillon cube to the broth and increase the chili powder, cumin, and sugar to 2 teaspoons each. Simmer for 1 hour and serve as directed.


Mexican Version Replace the chicken with 1 (15 ounce) can of pinto beans, drained and rinsed. Substitute 1 teaspoon of Mexican oregano for the Italian oregano and increase the chili powder, cumin, and sugar to 2 teaspoons each. Add 1/2 cup of chopped cilantro to the soup and simmer for 1 hour. Serve with diced avocado, sour cream, and tortilla chips.


Mexican Rice: Mexican Rice is a great side to pair with Nancy's Chicken Tortilla Soup. It adds a nice flavor to the soup and the combination of the two dishes make for a delicious meal. The rice also helps to make the soup more filling and satisfying.


Black Beans: Black Beans are a great side dish to serve with Nancy's Chicken Tortilla Soup. They add a nice flavor and texture to the soup, and the combination of the two dishes make for a hearty and satisfying meal. The black beans also help to make the soup more filling and nutritious.




FAQ

Q: How can I make the soup spicier?

A: You can add more jalapenos or other spicy peppers to the soup, or add more chili powder and cumin to increase the spiciness.



Q: What other vegetables can I add to the soup?

A: You can add other vegetables such as carrots, celery, onions, potatoes, sweet potatoes, or squash. You can also add leafy greens such as spinach, kale, or Swiss chard.

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Fun facts:

Fun Fact 1: Chicken Tortilla Soup is a popular dish in Mexico and is believed to have been created by the Aztecs centuries ago.

Fun Fact 2: The famous Mexican artist Frida Kahlo was known to enjoy Chicken Tortilla Soup as one of her favorite dishes.