lunch

Hearty Chicken Tortilla Soup

Name: Hearty Chicken Tortilla Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 large carrot, diced; 1 large celery stalk, diced; 1 small onion, diced; 4 garlic cloves, minced; 1 jalapeno pepper, seeded and diced (not pictured); 1 tablespoon guajillo chile powder; 1 tablespoon arbol chili powder; 1 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon cilantro, dried (couldn't get my hands on fresh at the time) (also not pictured); 15 ounces can black beans, drained and rinsed; 1 1/2 cups frozen corn; 1 cup zucchini, par boiled and diced; 1 cup yellow squash, par boiled and diced; 28 ounces can tomatoes, drained; 2 quarts chicken broth; 2 large chicken breasts, cooked and diced or shredded; 1 lime, juiced; tortilla strips; diced avocado; crumbled queso fresco or mild feta cheese; Mexican crema or crême fraiche; lime wedges; Toppings; Toppings

“Hearty Chicken Tortilla Soup might be a good recipe to expand your main course repertoire. For $3.33 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 21g of fat, and a total of 422 calories. This recipe serves 8. It is a good option if you're following a gluten free diet. Head to the store and pick up garlic cloves, arbol chili powder, onion, and a few other things to make it today. 1 person were glad they tried this recipe. It is perfect for Autumn. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 67%, this dish is pretty good. Try Hearty Tortilla Casserole, Hearty Chicken Soup, and Hearty Chipotle Chicken Soup for similar recipes.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Carrotlarge, diced1 large
Celery stalklarge, diced1 large
Onionsmall, diced1 small
Garlic clovesminced4
Jalapeno peppernot pictured, seeded and diced1
Guajillo chile powder1 tbsp
Arbol chili powder1 tbsp
Cumin1 tsp
Oregano1 tsp
Cilantrocouldn't get my hands on fresh at the time, also not pictured, dried1 tsp
Black beansdrained and rinsed15 oz
Corn1.5 cups
Zucchinipar boiled and diced1 cup
Squashpar boiled and diced1 cup
Canned tomatoesdrained28 oz
Chicken broth2 quart
Chicken breastslarge, cooked and diced or shredded2 large
Juice of limejuiced1
Tortilla strips8 servings
Avocado8 servings
Mild feta cheese8 servings
Crême fraiche8 servings
Lime wedges8 servings
Toppings1 serving
Toppings8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender.
2
Add jalapeno garlic and saute another 2 to 3 minutes.
3
At this point add the chili powders and cook (toast) them over the heat for a minute or two.

Steps 4 to 13 are in cook-along

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