Chicken Tortilla Soup
Print recipe| Serves | 6-7 |
| Prep time | 5 minutes |
| Cook time | 1 hours, 30 minutes |
| Total time | 1 hours, 35 minutes |
Ingredients
- 1 Large whole chicken (6-7 pounds)
- 8 cups water
- 2 Medium chopped carrots
- 2 Medium chopped celery
- 1 Medium chopped onion
- 2 tablespoons chopped garlic
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1oz tortilla chips
- 1/3 cup fresh lime juice
- 2 teaspoons lime zest
- 7oz corn
- 15oz no salt added diced tomatoes
Optional
- 15oz black beans (drain & rinsed)
Directions
| Step 1 | |
| In a large stock pot, add water, chicken, vegetables, and all seasonings. Bring contents to a boil, reduce heat, and simmer for 1 to 1/2 hours until chicken is tender and falling off of the bone. | |
| Step 2 | |
| Turn off heat and carefully remove chicken from pot. Place chicken in a large bowl and begin to pull meat off of the bone. Set chicken meat aside and discard bones. | |
| Step 3 | |
| Add lime zest, lime juice, and tortilla chips to stock/vegetable mixture. Using an emersion blender, carefully mix until very smooth. Readjust seasoning to taste. Stir in diced tomatoes, corn, and black beans. | |
| Step 4 | |
| Return chicken meat to pot, stir, and simmer under low heat for 15-20 minutes. Garnish with fresh cilantro, avocado, more lime juice, and tortilla chips. | |
Note
NUTRITIONAL INFORMATION: calories- 220, fat- 5 grams, carbs- 11 grams/3 grams fiber, protein 25 grams for soup only (no toppings)