Mexican Chicken Tortilla Soup

5.0(10)

This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

by johnnybravo·published 2005-04-21

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Clear Soup

Servings

4 serving(s)

Total time

30 min

prep 10 min

Calories / serving

523 kcal

Ingredients (10)

serves

2 teaspoons olive oilolive-oil
1 lb boneless skinless chicken breast, cut into 1 in. pieceschicken-breast
2 garlic cloves, mincedgarlic
1 teaspoon dried oreganooregano
1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilieschipotle
1 (8 ounce) can diced tomatoes with green chiliestomato
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans waterwater
1 cup frozen corncorn
1/2 cup choppen fresh cilantrocilantro
4 cups baked corn tortilla chips

Instructions (5 steps)

01Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
02Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
03

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Rich recipe — supports nutrition-aware planning.